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Ingredients
- 3 large vine-ripened tomatoes
- 250 g (9 oz) bocconcini (fresh baby mozzarella cheese)
- 12 basil leaves
- 60 ml (2 fl oz/1/4 cup) extra virgin olive oil
Method
1. Cut each tomato into four slices about 1 cm (1/2 inch) thick. Cut the bocconcini into 24 slices the same thickness as the tomato.
2. Arrange the tomato slices on a serving plate, alternating them with two slices of the bocconcini and the basil leaves.
3. Drizzle with the olive oil, sprinkle with sea salt and freshly ground black pepper and serve.
