Judy's Tomato Mozzarella Salad

2 medium to small vine-ripened tomatoes, sliced to 1/4-inch thickness
1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to 1/4-inch slices
Salt
Black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chiffonade basil

Arrange the tomato and cheese slices so they over lap each other. Season with salt
and pepper and drizzle
with the olive oil and balsamic vinegar. Top with basil chiffonade.

Yield: 4 small servings or 2 larger servings

Judy's home grown tomatoes, and basil