Prep: 10 minutes

Makes: 2-4 servings

3 buffalo mozzarella cheese, 5 oz each
4 large tomatoes
4 handfuls arugula
½ cup Extra Virgin Olive Oil
1 tsp. each of sea salt, fresh ground pepper, fresh oregano

Drain the mozzarella and slice thickly. Slice the tomatoes thickly.

Alternate the mozzarella and tomatoes around a plate and fill centre of the plate with the arugula.

Sprinkle with salt, pepper, and oregano. Drizzle olive oil over top.

Serve with crusty bread to sop up the juices!