Olive Garden Tomato and Mozzarella Caprese
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  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.

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