Zia Chiarina's Buffalo Mozzarella Salad (Insalata Caprese Salad)

Italian families have a funny way of passing their heritage down to the next generation. They do it with food, as they have a family story to go with each and every recipe. This allows you to not only cook these family recipes but to imagine all sorts of people and their funny little stories while you chop, peel, and boil. Moreover, it allows you to present your meal with a little anecdote! Here is my Family's Mozzarella Di Buffalo Tale:
My Zia Chiarina was that wonderful Neapolitan blend of sweet and feisty a lot like this Neapolitan recipe with it's sweet milky cheese and peppery olive oil. She was my father's great aunt so that would make her my great, great, Zia.  My Zia Chiarina was known for three things, her masterful hoarding skills, her many gold teeth and who was to inherit them when she passed on, and her love for Buffalo Mozzarella. She never married and worked as a nanny for a very wealthy and equally suspicious woman who lived in downtown Naples. She would check my Zia's purse each day as she left just to make sure she was not stealing. However, my Zia Chiarina was a a true Neapolitan and could outwit the best of them, you see she had a system. Everyday she would stealthily walk into the kitchen and take some fresh Buffalo Mozzarella and then hide it in her shoes near the front door. Later in the day as she was leaving her boss would check her bags and then my Zia would deftly slip the cheese into her bag as she put her shoes on. As a little girl when my Dad told this story I would picture my Zia walking around with the cheese still in her shoes!
This recipe was my Zia Chiarina's  favorite way to eat her Fresh Buffalo Mozzarella and it's mine too. It is also known as: Insalata Caprese Salad.
Ingredients
1 pound fresh Mozzarella (Mozzarella Di Buffalo is the best!)
fresh basil leaves
olive oil
fresh garden tomatoes
pepper
Directions
Slice the mozzarella into round disks and lay on a platter.
Drizzle olive oil all over.
Add the basil leaves and a little more drizzle of oil.Slice the tomatoes very thin and place on top add some fresh ground pepper and drizzle more oil on top. 
Note: If you noticed there is no salt in this recipe. The salt will cause the tomatoes to release their "water" and they will wilt.
Serve: Do this just before serving so it does not become soggy.If you want to set it out ahead of time do not add the oil simply have it on the side for each to add themselves.
This can be eaten as a salad or served with some bread slices and eaten as an antipasto.
You can lay them out in a circular form layering the basil and tomato along with an outside circle of bread slices to form a nice circular antipasto!