Tomato, Basil and Fresh Mozzarella Salad

• Buffalo milk mozzarella, or bocconcini, sliced into 0.5 cm rounds – 250g

• A few fresh basil leaves, shredded for garnish

• Ripe, medium-sized tomatoes sliced into 0.5 cm rounds – 3 or 4

• Sea salt

• Coarsely ground black pepper

• Extra-virgin olive oil – 2-3 tbsp

• Large fresh basil leaves – 12-15 whole,

1. Decoratively arrange the slices of cheese, whole basil leaves and tomato slices in overlapping rings on a serving platter.

2. Sprinkle over the salt and the black pepper just before serving, drizzle with the extra-virgin olive oil, and garnish with the shredded basil leaves. That’s it!