by Ed Halmagyi


Serves 4

4 ripe tomatoes
200g buffalo milk mozzarella
½ bunch basil leaves
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
sea salt flakes and freshly milled black pepper

1 Slice the tomatoes and mozzarella ½cm thick and arrange on a platter, with the basil leaves.
2 Sprinkle with the olive oil and balsamic, then season gently with salt and a little pepper.

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