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Olive Garden Tomato and Mozzarella Caprese

    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 tablespoon 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.