We serve mozzarella and tomatoes with a loaf of crusty bread and/or a couple of ears of local corn and call it dinner. The amounts here are approximate: Everyone in my family eats a large tomato and several pieces of cheese — except my son, who eats cheese and basil only.
Slice the tomatoes and lay them out on a platter. Salt them generously. Slice the mozzarella similarly, and lay the slices on the tomatoes. Drizzle with the olive oil, then top each piece with a large, fresh leaf of basil and serve.