The classic crowd-pleasing salad turns into a fun appetizer when you stack it.
8 ounces (about 30) small fresh mozzarella balls (sometimes called ciliegine)
30 small fresh basil leaves
About 30 grape or cherry tomatoes
30 decorative toothpicks
1 tablespoon extra-virgin olive oil
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Place 1 mozzarella ball, 1 basil leaf, and 1 tomato on each toothpick, and arrange on a plate. Drizzle with oil, and sprinkle with salt and pepper to taste.