- 4 Vine ripened tomatoes
- 1/4 cup torn basil leaves
- 4 Bocconcini, sliced
- Extra virgin olive oil, to taste
- Balsamic vinegar, to taste
- Salt and cracked black pepper
Slice each tomato into 1cm thick slices.
Place on a serving plate and add the bocconcini and basil leaves on top.
Sprinkle with salt and pepper and drizzle with oil and vinegar before serving.