To clean basil, remove the leaves from the stems, wash them in bowl of water, and then spin them very dry in a salad spinner. Store them in the fridge in a closed plastic bag with a dry paper towel. They will stay green for several days.
Slice the tomatoes and mozzarella and arrange with the basil leaves on a large platter.
Drizzle with olive oil.
Sprinkle with salt and pepper and serve at room temperature.
Originally Submitted
5/20/2011
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