Bufala di Vermont Caprese Salad

Ingredients

• 3 vine-ripe tomatoes, 1/4-inch thick slices
  
• 3 6-oz balls of Woodstock Water Buffalo mozzarella, 1/4-inch thick slices
  
• 20 to 30 leaves (about 1 bunch) fresh basil
  
• Extra-virgin olive oil, for drizzling
  
• Coarse salt and pepper

Directions

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
• Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.