- ¼ teaspoon dried oregano
- ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 pounds vine-ripened tomatoes
- ¼ cup fresh basil or arugula leaves
- 1 pound fresh mozzarella
- fine sea salt
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 salad with salt and pepper.