-Slice 3-4 tomatoes into ¼ inch thick slices.

-Arrange the slices on a large plate.

-Top each tomato slice with a thin slice from a fresh mozzarella ball (the kind that comes in water).

-Remove the pits and cut 8-10 Kalamata olives in half. Wash and pat dry 10-15 whole basil leaves (if you have some).

-Top half of the tomato/mozzarella slices with a Kalamata olive half and the others with a whole basil leaf.

-Sprinkle the slices with 3 TBS extra virgin olive oil or walnut oil and 1 TBS Balsamic vinegar.

-Season with salt and freshly ground black pepper.