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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.
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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