3 medium tomatoes, each cut into 4 1/4-inch-thick slices (reserve any extra for another use)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 8-oz. ball fresh mozzarella, cut into 8 1/4-inch-thick slices
16 fresh basil leaves
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In a small bowl, stir together olives and oil.
Place a slice of tomato on each of 4 small plates; sprinkle lightly with salt and pepper. Top each with a slice of mozzarella, then a basil leaf. Repeat layering one more time. Top each stack with a slice of tomato and garnish with basil leaves.
Drizzle olive dressing over each stack. Serve immediately.
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