My take on a traditional salad. It's a go-to quick meal during the summer when tomatoes are at their best.

makes about 4 servings

Ingredients

• 2 large tomatoes, sliced 1/4 inch thick
• 1/2 Lb fresh mozzarella, 1/4 inch thick slices
• 3-4 extremely thin slices prosciutto (optional)
• 8 large basil leaves
• Extra virgin olive oil
• Balsamic vinegar
• Salt and Pepper

Preparation

1. Put a little oil on each plate
2. Stack in this order
   • tomato slice
   • mozzarella slice
   • prosciutto
   • basil
   • tomato
   • mozzarella
3. Top with salt and pepper
4. Pour a bit more olive oil on top
5. Add a dash or 2 of balsamic,
6. Garnish with remaining basil

I've also made a warm version by wrapping the stacked tomatoes/mozzarella in puff pastry, baking until golden and serving with a Balsamic Reduction on the side.