• 6 ripe tomatoes
  • 125g Clevedon Buffalo Co. Mozzarella
  • Fresh basil leaves, hand-shredded (8-10 to taste)
  • ¼ cup olive oil, or to taste
  • Salt and pepper (to taste)

Slice the tomatoes into rounds and put them on the plates. Tear or slice the mozzarella and lay on the tomatoes. Season with olive oil, basil, and a little salt and pepper.

Serves 4-6