INGREDIENTS
1
medium zucchini (cut on a bias 1/4-inch thick)
1
ball (8 ounce) fresh buffalo mozzarella (thinly sliced into rounds)
2
vine-ripe red and yellow tomatoes (1/4-inch slices)
extra-virgin olive oil (to drizzle)
aged balsamic vinegar (to drizzle)
kosher salt and freshly ground pepper
1/2
bunch fresh basil (chiffonade)