Present the ingredients overlapping one another on a platter of choice if you’d like to serve it traditionally, or in a stylish toss like a normal salad if you’re short on time.
- 900 g heirloom tomatoes, sliced
- 500 g bocconcini, sliced
- ½ cup fresh basil leaves, sliced thinly
- 1 shallot
- ¼ cup (60 ml) extra virgin olive oil
- 2 tbsps red wine vinegar
Arrange tomato, mozzarella and three-quarters of basil on a large serving platter. Drizzle with dressing and top with remaining basil and serve. Season with salt and pepper.
Place ingredients in a screw-top jar; season to taste. Shake well.