green salad

2 pounds ripe local tomatoes (4 to 6 large), cored and sliced
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 pound fresh mozzarella (water-packed is best), sliced
2 tablespoons extra-virgin olive oil
2 dozen basil leaves, washed and spun dry

Set tomatoes in a single layer on a large platter or individual dinner plates. Drizzle with vinegar and sprinkle with salt. Lay one cheese slice on each tomato slice. Drizzle with olive oil and a bit more balsamic if desired, then top each stack with a basil leaf.