Tomato, Mozzarella and Basil Salad

Tomato, Mozzarella and Basil Salad
4 medium ripe tomatoes 8 slices fresh mozzarella, roughly 1/4-inch thick 8 fresh basil leaves, washed and dried Salt and freshly ground black pepper, to taste Extra-virgin olive oil, for drizzlingCore and cut the tomatoes into about 1/2-inch-thick slices. Layer the tomatoes, mozzarella and basil on a platter or individual plates. Sprinkle with salt and pepper, and drizzle with oil.Serves four.?How to Cook Everything: Vegetarian Cooking? by Mark Bittman (2003 Wiley, $14.95)