Ingredients
- 2 tbs kalamata olives pitted, finely chopped
- 2 tbs olive oil
- 3 tomatoes each cut into a 4 1/4 inch thick slices
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 8-oz ball fresh mozzarella cut into 8 1/4 inch-thick slices
- 16 basil leaves
Servings: servings
Units:
Recipe Notes
In a small bowl, stir together olives and oil.
Place a slice of tomato on each of 4 small plates; sprinkle lightly with salt and pepper. Top each with a slice of mozzarella, then a basil leaf. Repeat layering one more time. Top each stack with a slice of tomato and garnish with basil leaves.
Drizzle olive dressing over each stack. Serve immediately.
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