Step 1

Arrange the tomato slices on a large plate or wide, shallow bowl. (You want something that will contain the olive oil and juices, and make for easy scooping.) Sprinkle with half of the salt, then drizzle with half of the olive oil.

Step 2

Scatter the mozzarella pieces on top of and around the tomatoes. Drizzle the remaining olive oil over the entire dish, then sprinkle with the black pepper and the remaining salt. Season to taste with more salt, if desired. Scatter the basil leaves and serve.

Step 3

VARIATION: You can use approximately the same ingredients here to make 3 or 4 Caprese sandwiches. For each sandwich, split a ciabatta roll or 6- to 8-inch length of baguette in half. If desired, divide 1 tablespoon homemade or store-bought pesto between the cut halves. Layer 3 to 5 ounces of salted 1/4-inch-thick tomato slices on the bottom half of the bread and dollop with about 2 ounces buffalo or fresh cow milk mozzarella torn into bite-size pieces. Drizzle with 1 teaspoon olive oil, and season with salt and freshly ground black pepper. Scatter a few basil leaves (micro or regular) on top, then finish the sandwich with the remaining bread half.