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Inspired by ann1962's scalloped potatoes"--started to post as answer, but thought others might like it or have suggestions for improvements.

I took this to a potluck and everyone was excited, though I had thought it was really commonplace. So just in case there's anyone who doesn't know it:

Calabrese Salad (serves 4)

Ripe tomatoes (good tomatoes are essential; I prefer vine ripened, and homegrown if possible)--3 or 4, depending on size
Fresh mozzarella (also called bufalo; comes in a bag at many groceries; is kind of squishy--1/2 pound or so
Fresh basil--a few leaves
Salt and pepper (fresh ground) to taste

Slice the tomatoes (about 1/2 inch or less slices) and slice the cheese to about the same size--you can also make half-slices.

Interleave the slices (tomato, cheese, tomato, cheese, etc)on salad plates

Chop the basil or even better snip with scissors and sprinkle over the tomatoes, add salt and pepper

Serve and eat right away!

Left-overs on a pizza crust and heated until cheese melts will become Pizza Margherita (I like to put the basil on after cooking, in that case)