6 Roma tomatoes, thinly sliced
170g bocconcini, patted dry with paper towel & sliced
Basil leaves – roughly torn
1 tablespoon good-quality balsamic vinegar
1 tablespoon Extra Virgin olive oil
Freshly ground black pepper
Pinch of salt
Arrange the tomato slices on a large platter.
Top with the bocconcini.
Sprinkle basil leaves over.
Drizzle with vinegar and oil. Season with salt and pepper to serve.