- Servings : 4
- Prep Time : 15m
- Ready In : 15m
Tomatoes. A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable. Tomatoes have the best, sweetest flavour if they’ve been allowed to ripen on the vine before they’ve been picked but, if you buy under-ripe tomatoes, you can redden them by keeping them in a brown paper bag at room temperature, or on a windowsill.
- 3 tomatoes, 1/2cm thick slices
- 450 grams mozzarella, 1/2cm thick slices
- 25 leaves (about 1 bunch) fresh basil
- extra-virgin olive oil, for drizzling
- coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.