Ingredients:

• ¼ cup extra-virgin olive oil
• 6 summer fresh, well ripened medium-sized tomatoes
• ¾ lb fresh mozzarella (I like buffalo milk mozzarella, found in Italian specialty stores)
• salt and pepper to taste
• Optional: 4 cloves garlic, finely chopped, ½ c torn fresh basil,
  ¼ c chopped flat-leaf parsley, 1 T balsamic vinegar

Instructions:

1. 1. Wash tomatoes and pat dry with a paper towel.  Wash herbs if using them.
   2. Slice tomatoes and mozzarella cheese into ½ inch/1 cm thick slices.
   3. Combine garlic (if using) with olive oil in a small glass measuring cup. Let the flavors combine for 30 minutes to an hour.
   4. Strain the oil and discard the garlic.
   5. Arrange slices of tomatoes and cheese on a large platter, overlapping and alternating them.
   6. Drizzle garlic-infused oil over the tomatoes and cheese.
   7. Season with salt and pepper. Add balsamic vinegar if desired.

Makes 4-6 servings.