tomato-basil-mozzarella salad

3 large ripe tomatoes, cut into 1/2-inch thick slices (about 1-1/2 pounds)
8 ounces fresh mozzarella cheese, cut into 1/4-inch thick slices
12 fresh basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: fresh basil sprig

Arrange tomatoes, cheese and basil alternately on a large serving plate, overlapping edges. Combine olive oil and lemon juice. Brush over top. Sprinkle with salt and pepper. Cover and refrigerate. Garnish, if desired. Makes 4-6 servings.

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