Instructions: Remove tops and bottoms of tomatoes; slice in generous 1/4 to 1/2 inch slices. Cut mozzarella into similar size pieces (fresh should be same shape as tomatoes; quarter square slices if you have to). On plate or platter, spiral alternating slices of tomato, cheese, and whole basil leaves until you have as much as you want. Sprinkle lightly with salt and pepper; drizzle with olive oil. Refrigerate for a few hours if necessary, but serve at room temp. as soon as possible with good Italian or French bread. A wonderful summertime lunch or supper! If you have leftovers, saute a little minced fresh garlic in a couple of tablespoons of olive oil just until tender and fragrant. Brush on thick slices of Italian or French bread, top with some insalata, and toast in the oven until melted. Wonderfully easy

"mini-margherita pizzas"!

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