Tomatoes are coming into season so make the most of the vine-ripened fruit with this simple summer salad.
Serves 6
1½ kg heirloom, baby roma and kumatos, thickly sliced
180g bocconcini, drained and torn
¼ cup extra virgin olive oil
sea salt flakes and freshly ground black pepper
⅓ cup small basil leaves
Arrange tomato and bocconcini on a large platter. Drizzle with oil. Sprinkle with sea salt flakes, freshly ground black pepper and basil leaves. Serve immediately.
NOTE: If you are unable to get heirloom tomatoes, just use normal tomatoes or a variety of what is available.
