Meals and Courses

Ingredients
  • 500 g (1 lb) ripe tomatoes, preferably different types, such as heirloom and cherry and plum
  • about 3 tablespoons olive oil
  • 2 tablespoons aged balsamic vinegar
  • small handful of basil leaves
  • 150 g (5 oz) mini mozzarella balls
  • salt and pepper
Directions

Cut half the tomatoes into thick slices and the other half into wedges. Arrange the slices on a large serving plate, slightly overlapping each other.

Put the tomato wedges into a bowl and drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper. Mix carefully and arrange on top of the tomato slices.

Add the basil leaves and mozzarella balls to the tomato wedges. Drizzle the salad with more olive oil and balsamic vinegar, season to taste with salt and pepper and serve.

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