Toma­to Moz­zarel­la Salad

6 heir­loom toma­toes of dif­fer­ent col­ors, sliced thick
2 large balls moz­zarel­la cheese
hand­ful basil leaves, chiffonaded

dress­ing:
1/3 cup olive oil
juice of 1 lemon
1 tbsp bal­sam­ic vinegar
1 clove gar­lic, fine­ly minced
salt and pepper

On a pret­ty plat­ter, alter­nate slices of toma­to with slices of moz­zarel­la. Scat­ter basil over all and just before serv­ing, driz­zle with dress­ing. So pret­ty and so good.