450g Vine Tomatoes
110g Buffalo Mozzarella
2 tablespoons Italian
extra-virgin olive oil
Rinse and slice the tomatoes thinly.
Arrange the slices of Mozzarella and tomato in layers, either in rows or concentric circles, on a serving dish.
Scatter the whole basil leaves over them. Sprinkle with salt and freshly milled black pepper and drizzle the oil all over.
Serve with some bread, warmed a little in the oven to the crispy stage.