Olive Tomato

Olive Garden Tomato and Mozzarella Caprese.

1 pound vine-ripened tomatoes sliced 1/4-inch thick

1 fluid ounce balsamic vinegar

1/4 cup packed fresh basil leaves

12 ounces fresh whole milk mozzarella or buffalo mozzarella

1 sprinkle dry oregano leaves

Sea salt or kosher salt to taste

Fresh ground pepper to taste

2 tablespoons extra-virgin olive oil

On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.

Place one basil leaf on top of each tomato slice.

Slice mozzarella and place on top of basil leaves.Sprinkle oregano, salt and

black pepper on cheese and drizzle with the olive oil.