Contributed by Chef Kurt Michael Friese
Heirloom tomatoes (German pink, brandywine, green zebra, black krim, etc.)
Extra virgin olive oil
Cracked black pepper
Wash, core and slice some heirloom tomatoes, such as German pink, brandywine, green zebra, black krim, chosen for their varied colors. Layer them, alternating colors, with whole basil leaves and slices of real Italian mozzarella (the little white balls that come packed in water).
Drizzle this with extra virgin olive oil, a little salt and cracked black pepper.