12 ripe Roma tomatoes, sliced
1/2-1 T rock salt
1 bunch fresh sweet basil, chopped finely (about 1/4 cup)
4 T. olive oil (we like the sun-dried tomato kind for dipping bread)
6-8 oz. fresh mozzarella, sliced
Slice tomatoes and place on serving platter. Place one slice mozzarella on each. Sprinkle evenly with salt and basil. Drizzle oil over the top. Chill for one hour before serving. Fresh and delightful.