Tomato and Bocconcini Salad

A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 3  large fresh tomatoes
• 8  ounces bocconcini or 8  ounces fresh mozzarella cheese
• 12  fresh basil leaves
• 1⁄4 cup extra virgin olive oil
• 4  fresh basil leaves, roughly torn
•  salt
•  fresh ground black pepper

Directions

1. Slice the tomatoes into twelve 1/2-inch slices.
2. Slice the bocconcini into twenty-four 1/2-inch slices.
3. Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
4. Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.