3 heirloom tomatoes, cut into 1/4-inch thick slices
1 pound fresh (grass fed) Mozzarella, cut into 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil or Wild Arugula
Extra virgin olive oil
Sea salt and pepper, or Herb Salt
Layer alternating slices of tomatoes and mozzarella, adding a basil or wild arugula between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.