Sliced Tomato, Basil, and Buffalo Mozzarella Salad
extra-virgin olive oil
freshly ground pepper
Drizzle the olive oil on top of the cheese and tomatoes.
Chiffonade the basil and sprinkle on top of the slices. To chiffonade the basil, pluck basil leaves from their stems and stack on top of each other and roll the leaves from top to bottom into a "cigar." While holding the basil "cigar," make thin slices across the rolled leaves, making sure to cut all the way through the leaves. Lift and drop slices to separate the slices.
Season with salt and freshly ground pepper.
Arrange tomato and mozzarella slices, alternating pieces, on a large serving dish.