Here's a simple, refreshing little appetizer that we made when AP, his mom from Cuba and EB came over for dinner a couple of weeks ago. I was first introduced to this little salad in the summer of 2005 when MV brought it for lunch at work one day. It's really easy to make and I think I will make it again for my birthday party this Friday.
2 tomatoes, sliced
mozzarella or bocconchini cheese ball, sliced
salt to season
your best extra virgin olive oil (EVOO)
Create little stacks of tomato, cheese and basil leaves on a nice cutting board. Drizzle with EVOO and sprinkle with salt.