Categories: Cheese, Vegetables, Salads, Italian 
      Yield: 4 servings 
  
     12 oz Mozzarella, fresh buffalo- 
           - milk, in very thin slices 
     12    Basil leaves; fresh 
      1 lb Tomatoes, fresh, ripe 
      1 c  Extra virgin olive oil 
           Coarse salt 
           Freshly ground black pepper 
  
  Rinse, core and cut tomatoes into thin slices. 
  In four medium-size salad dishes, alternate the cheese slices, basil and 
  tomato slices, overlapping slightly. Divide the olives evenly and arrange 
  them at the centre of each dish. Spoon the oil over each serving, letting 
  it to form a pool like a sauce. Season with salt and pepper, cover and let 
  stand at room temperature for at least 30 minutes before servingb.