6 hot-house tomatoes, sliced
1 (8 ounce) package of mozzarella, cut into squares that will fit on top of the tomatoes
1 bunch basil, leaves separated
1 teaspoon kosher salt
¼ cup olive oil
On a large platter, arrange tomatoes in a single layer. Top with mozzarella, then a basil leave. Sprinkle salt over all and then drizzle with olive oil. Serve at room temperature.