Be the first to make this!
Ripe tomatoes. Fresh mozzarella. Really good olive oil. Zero cooking, maximum impressiveness. This is what summer tastes like.
What you need 🛒
Large ripe vine or heirloom tomatoes400 g
Fresh buffalo mozzarella250 g
Fresh basil leavesa generous handful
Extra virgin olive oil4 tbsp
Flaky sea saltto taste
Freshly ground black pepperto taste
How to make it 👨🍳
1
Slice the Large ripe vine or heirloom tomatoes into rounds about 1 cm thick.
2
Tear or slice the Fresh buffalo mozzarella to roughly the same thickness.
3
Arrange them on a flat plate in alternating slices, overlapping slightly. Tuck Fresh basil leaves in between the slices as you go.
4
Drizzle very generously with Extra virgin olive oil — this is not the moment for caution.
5
Season with Flaky sea salt and Freshly ground black pepper.
6
Leave to sit at room temperature for 5 minutes before serving. Cold mozzarella straight from the fridge has no flavour — never skip this rest.
