4 servings

8oz Buffalo Mozzarella
4 ripe organic tomatoes
2oz Sierra
16 leaves of Basil, preferably Sweet Italian variety,
torn into relatively small pieces (don’t cut)
dried oregano to taste
salt to taste

Slice the tomatoes into rounds a 1/4-inch thick. Slice the mozzarella a little thinner. Arrange the slices on four plates, alternating between tomato and mozzarella. Salt the tomatoes, and sprinkle on the basil and a little oregano. Finish with the oil, and serve.