4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
Salt and freshly ground black pepper
1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
Green Chile-Cilantro Oil, recipe follows
Chipotle Vinegar, recipe follows
2 cups extra-virgin olive oil
1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
1/4 cup cilantro leaves
1 cup red wine vinegar
2 teaspoons chipotle pepper puree
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