By Dianne Gregg
  • 4 ripe tomatoes ¼ inch thick
  • 2 (16 oz) round mozzarella cheese ¼ inch
  • 16 fresh even sized basil leave
  • 4 Tablespoons olive oil
  • 16 Kalmata olives/black olives
Cooking time: N/A mins Serving: 4 people

With a sharp knife or mandolin, slice the tomatoes ¼ inches. Place 4 slices on plate.

Repeat process with mozzarella cheese place on top of tomatoes.

Drizzle olive oil mixed with a little juice from olives over the cheese, add a basil leaf on each.

Place an olive in between stacks.

Meal: Food type: