Tomatoes are really good for you, so I am always trying to add them to salads, but to tell you the truth, I don’t really like eating them on their own. Cherry tomatoes are fine, but the large ones are just a bit too acidic for me. That is until you put them together with bufala mozzarella and basil. Once combined, I could eat platefuls. Obviously the creamy, mild mozzarella cuts the acidity of the tomato, but it is the big mouthfuls of basil which really make this recipe work. I quite like to add a little vinaigrette but traditionally it is just olive oil. Make sure to season your tomatoes well though.
(serves 4 with bread)
About 600g tomatoes
Extra virgin olive oil
250g buffalo mozzarella
Small bunch of basil
Cut the tomatoes into thick slices. Cut out the core if it looks chewy. Put into a bowl and sprinkle with sea salt and freshly ground black pepper leave to sit for 10 minutes, then add 1 tbsp extra virgin olive oil and gently toss with a couple of spoons.
Arrange the tomatoes on a platter, spooning over their juices. Thickly slice the mozzarella and scatter with basil leaves. Drizzle with more oil and season with a little more salt. Serve.