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10 ounces baby spinach leaves
2 beefsteak tomato, cut thinly crosswise
1 cup fresh basil leaves, cut into thin strips
½ pound part-skim mozzarella, diced
1 tablespoon and 1 teaspoon fresh oregano, chopped fine
¼ cup olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
kosher salt and ground black pepper to taste
Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.