6 hot-house tomatoes, sliced
1 (8 ounce) package of mozzarella, cut into thin rounds that will fit on top of the tomatoes
1 bunch basil, leaves separated
1 teaspoon kosher salt
¼ cup olive oil
½ cup kalamata olives
On a large platter, arrange tomatoes in a single layer. Top with mozzarella, then a basil leaf. Sprinkle kalamata olives throughout. Sprinkle salt over all and then drizzle with olive oil.  Serve at room temperature.
