• 2 pounds vine-ripened tomatoes (about 4 large), sliced ¼ inch thick
• 1 pound fresh mozzarella, sliced ¼ inch thick
• ¼ cup packed fresh basil leaves
• ¼ teaspoon dried oregano, crumbled
• 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste

Arrange tomato and mozzarella slices and basil leaves, on a large plate or platter. Sprinkle salad with oregano. Drizzle with oil & vinegar. Season with salt and pepper.

Mozzarella Salad Caprese > Italian Stuffed Chicken Breasts > Penne with Pesto > Roasted Asparagus > Cannoli