This isn't much of a recipe, to which anyone can attest. More like an assemblage, but you know it's good. Make sure, as Mark advises, you get the very best heirlooms you can, the very freshest basil, and some good cheese. Otherwise this easy five minute dish is a waste of five minutes.
Heirloom Caprese Salad
Inspired by Mark Bittman's 101 Summer Salads
2 or 3 heirloom tomatoes
1 ball of fresh mozarella
6-8 basil leaves
salt and pepper
Cut tomatoes and mozzarella into thin slices. Arrange in alternating stacks. Drizzle with olive oil, season with salt and pepper and top with a pile of chopped basil.