Arrange tomato slices on a large flat serving plate, don’t mind if they overlap.
Drizzle with oil and top with slices of bocconcini and basil.
Season generously with sea salt and pepper, cover and chill before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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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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