4-5 nice large ripe tomatoes sliced in 1/4" slices
1 lb+ mozzarella cheese cut in half and sliced 1/4" slices
4-6 large cloves of garlic PEELED MMMMMMMMMM
1-1/2 cup fresh basil leaves roughly chopped MMMMMMMMMMMM
red wine vinegar
GOOOD FRESH FRENCH BREAD for dipping and Tomato & Mozzarella sandwiches
in a large rectangle tupperware layer your tomato then cheese on an angle this way _\\\\\\\ first tomato then cheese, tomato then cheese. The first tomato will obviously lay flat but thats fine. fill the whole bottom of the tupperware as 1 layer. Now if you are fortunate enough to have a garlic press take about 3-4 nice cloves of garlic and press it over the whole tupperware a few times, if not mince it. Now take a nice handfull of chopped basil and spread that across the first layer. now salt RESPECTFULLY and fresh ground pepper it generously to your taste. Now with whatever tomato and mozzarella you have left over lay another layer on top of the first layer and repeat process. NOWWWWW pour the olive oil over the whole tupperware not to much not to little. Enough that it will coat nicely but NOT overpower and clog your arteries. Now the hardest part, the vinegar. In this case sometimes less is more, DO NOT drown the salad, add vinegar across the whole tupperware vigorously 3x then STOP. Heres the fun part, make it the day B4 in the late afternoon (3-4pm) let it sit REFRIGERATED overnight and flip tupperware over the next morning. let it sit upsidedown until you are ready to serve. Lay a towel underneath the tupperware because if its not airtight it sometimes leaks out. When it is ready to serve, with a pair of tongs layer it on a nice serving platter tomato with cheese on top (make sure to get some basil on it). After it is plattered up pour the juice over the whole dish. You and your guests will get Tounge b0n3rz, I guarantee it!