This recipe relies on very flavoursome and very ripe tomatoes.
- 3 large Beef Steak Tomatoes (we use Spanish Red)
- ball of fresh Buffalo Mozzarella (we use Clevedon Buffalo)
- salt and Pepper
- extra Virgin Olive Oil
Cut up tomatoes and lay flat on a platter. Tear up the ball of Mozzarella and place on the tomatoes. Tear up some basil leaves and place on top.
Sprinkle with salt and pepper. Generously drizzle your favourite EVO on top of the lot.