4 large or 6 medium ripe tomatoes

2 pounds Texas mozzarella (available at some Albertson’s, Central Market, Tom Thumb, and Whole Foods stores or by mail from the Mozzarella Company, Dallas, 800-798-2954 or mozzoco.com).

kosher salt and freshly ground pepper to taste
approximately 1/2 cup extra-virgin olive oil (for drizzling)
fresh leaves or sprigs of basil (for garnish)
imported olives of your choice (for garnish)

note: Heirloom tomatoes such as Sungold (deep orange), Taxi (golden), Jubilee (golden orange), and Green Zebra (green with yellow stripes) are sold in farmers’ markets, their availability depending on weather and supply;

Slice the tomatoes and mozzarella and arrange on a plate. Sprinkle with salt and pepper and drizzle with olive oil. Garnish with basil leaves and olives.