- 6 vine ripened tomatoes sliced
- 2 tablespoons (30ml) extra virgin olive oil
- 4 rounds bocconcini thinly sliced
- 1/2 cup fresh basil leaves
- Arrange the tomato slices on a large flat serving plate.
- Drizzle with olive oil and top with slices of bocconcini.
- Scatter the basil leaves before seasoning generously with sea salt and cracked pepper, cover and chill before serving.