recipe by Lori Ross
Slice thinly 2 large or 4 small ripe tomatoes and a ball of fresh mozzarella .
Alternate tomato and cheese slices on a plate and separate each layer with a basil leaf.
Sprinkle with parsley and more basil, salt and pepper and drizzle with 1 T. olive oil and 1 tsp of balsamic vinegar.
If you don’t have mozzarella, just slice a lemon and place thin slices between tomato slices.