- 2 large beefsteak tomatoes nice and ripe
- 2 Mozzarella cheeses
- A bunch of basil leaves pulled apart
- Olive oil
- Maldon sea salt
HOW TO DO IT
Slice the tomatoes the width of a pound coin.
Slice the cheese a bit thicker than the tomatoes. On a nice plate layer a line of tomatoes then a line of cheese till it’s all used up.
Rip the basil leaves apart and sprinkle over the tomatoes and cheese. Drizzle over the oil and crumble the sea salt over the top.