- 4 large tomatoes
- 4 tablespoons olive oil
- ground black pepper to taste
- 10 ounces mozzarella cheese, thickly sliced
- 8 leaves fresh basil, torn into strips
- Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.