3 tbsp (45 ml)
olive oil
2 tsp (10 ml)
large tomatoes
3/4 Ib (340 g)
mozzarella cheese
Coarsely ground
sea salt
Coarsely ground
black pepper

1. Whisk together olive oil and pesto and allow to sit for at least 10 minutes.

2. Slice tomatoes and mozzarella into approximately 1/4" (0.6 cm) thick slices.

3. On a plate or platter, alternate overlapping slices of tomato with mozzarella cheese. Drizzle the olive oil/ pesto mixture over the top and season with salt and pepper.

Best served immediately, but you can also save it for later. This is a great side accompanied by both red and white meats or fresh vegetables. 

Servings: 4