First make your dressing. Keeping a few leaves aside for later, pound the the basil with a good pinch of salt in a mortar and pestle. Add a splash of oil and stir it in to make thick dressing.
Carefully tear the mozzarella on to your serving plate. Roughly chop the tomatoes and add to the plate sprinkle over some olive oil, a little red-wine vinegar and salt and pepper. Drizzle the basil sauce over the top. Sprinkle the reserved basil leaves and serve.
Delicious served with a little proscuitto and some crunchy bread.
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