A recipe from the Good Food collection.
3 large vine-ripened tomatoes
250g bocconcini (fresh baby mozzarella cheese)
12 basil leaves
60ml (¼ cup) extra virgin olive oil
1. Cut each tomato into four slices about 1cm thick. Cut the bocconcini into 24 slices the same thickness as the tomato.
2. Arrange the tomato slices on a serving plate, alternating them with two slices of the bocconcini and the basil leaves.
3. Drizzle with the olive oil, sprinkle with sea salt and freshly ground black pepper and serve.