2 lbs. vine-ripened tomatoes (about 4 large), sliced 1/2 inch thick
1 lb. fresh mozzarella, sliced 1/2 inch thick
1/2 cup packed fresh basil or arugula leaves, washed well and spun dry
1/2 tsp. dried oregano, crumbled, if using arugula instead of basil
3 to 4 Tbs. extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season the salad with salt and pepper.