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2 large beefsteak tomatoes, sliced
1/4 teaspoon salt
5 ounces (8 slices) fresh mozzarella cheese
2 teaspoons olive or vegetable oil
2 tablespoons torn fresh basil leaves
1/4 teaspoon coarse ground black pepper
Sprinkle tomato slices with salt. Arrange tomato and cheese slices alternately on serving platter, overlapping slices. Drizzle with oil; sprinkle with basil and pepper.
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