- 6 vine ripened tomatoes sliced
- 2 tablespoons (30ml) extra virgin olive oil
- 4 rounds bocconcini thinly sliced
- 1/2 cup fresh basil leaves
Arrange the tomato slices on a large flat serving plate.
Drizzle with olive oil and top with slices of bocconcini.
Scatter the basil leaves before seasoning generously with sea salt and cracked pepper, cover and chill before serving.
Optional: This salad is also lovely served with the zest of a lemon grated over it or drizzled lightly with balsamic vinegar.