2 pounds vine-ripened tomatoes (about 4 large), sliced ¼-inch thick
1 pound fresh mozzarella, sliced ¼-inch thick
¼ cup packed fresh basil or arugula leaves, washed well and spun dry
¼ teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a large serving platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them.
Sprinkle salad with basil or arugula and oregano and drizzle with oil. Season salad with salt and pepper.