Source: Greg Schweizer, director of culinary development, Olive Garden

1 pound vine-ripened tomatoes sliced 1/4-inch thick
1 fluid ounce balsamic vinegar
1/4 cup packed fresh basil leaves
12 ounces fresh whole milk mozzarella or buffalo mozzarella
1 sprinkle dry oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 tablespoons extra-virgin olive oil

On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.

Place one basil leaf on top of each tomato slice.

Slice mozzarella and place on top of basil leaves.

Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.

Serves 4.