• 6 vine ripened tomatoes, sliced

  • 2 tbs. extra virgin olive oil

  • 4 bocconcini, thinly sliced

  • 1/2 cup fresh basil leaves


  • 1.

    Arrange tomato slices on a large flat serving plate, don’t mind if they overlap.

  • 2.

    Drizzle with oil and top with slices of bocconcini and basil.

  • 3.

    Season generously with sea salt and pepper, cover and chill before serving.


Optional – this salad is also lovely served with the zest of a lemon grated over it.

Hint – basil leaves are best torn or used while rather than cut with a knife as they bruise easily. As always, the herb is best used raw as cooking diminishes its flavour.

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