By Chef Dean DellaVentura
4 to 6- Fresh vine-ripened tomatoes
2lbs. salted Fresh Mozzarella (try to find a good Italian specialty store that makes their own, it will be a little more expensive but well worth it)
¼ cup Roasted red peppers (Julienned)
¼ cup finely chopped fresh oregano
¼ cup fresh chiffonade of basil
Extra virgin olive oil (It is important to use a good olive oil. I like to use Costa Dei Rosmarini)
Fresh cracked pepper
Slice the tomatoes into ¼ inch slices and arrange on a plate (about 4-6 slices per person)
Gently salt and pepper each tomato slice and top with a pinch of oregano (be sure to evenly spread oregano so every bite gets just enough. Fresh oregano is very strong and a little goes a long way)
Slice fresh mozzarella into ¼ inch slices (1 slice per tomato) and place on top of tomato slices.
Top the mozzarella with the chiffonade of basil and julienne roasted red peppers (remember not to use too much of each)
Drizzle the extra virgin olive oil over the top and serve immediately!