Tomozzakala Salad

2 large ripe red tomatoes, sliced

10 thin slices fresh mozzarella cheese

10 fresh basil leaves, chopped

10 kalamata olives

extra virgin olive oil

salt to taste

cracked black pepper to taste

Alternate and overlap the tomato slices and mozzarella cheese slices on a platter. Sprinkle the basil over the tomato and mozzarella layers. Scatter the olives over the salad. Drizzle the olive oil over everything; season with salt and pepper. Allow to sit at room temperature 15 minutes before serving.