12-16 baby heirloom tomatoes (quartered, seasoned with salt and pepper, and olive oil or basil-infused olive oil to cover); wrap and refrigerate over-night
1 lb mixed local greens
1/2-1 lb fresh mozzarella (thinly sliced)
Salt and pepper to taste
Olive oil or basil-infused olive oil

Toss fresh greens in enough olive oil to coat, with a pinch of salt and fresh pepper. Surround with heirloom tomatoes, then fresh mozzarella.
Optional: Drizzle with reduced Balsamic vinegar and garnish with carrot strings and fresh basil.