This is a slight variation on a salad served at the Pelican Club, a private dining room attached to the venerable Gaido’s restaurant in Galveston, Texas.
Divide the tomato and cucumber slices evenly between 4 chilled plates, arranging them in overlapping circles, alternating tomatoes and cucumbers. Drizzle olive oil over them, then season lightly with salt.
Divide the cheese evenly between the plates, placing the strips over the cucumbers and tomatoes. Drizzle a little more olive oil over the cheese, then season generously with pepper.