Insalata Caprese


Cut each tomato into four slices about 1cm thick. Cut the bocconcini into 24 slices the same thickness as the tomato.


Arrange the tomato slices on a serving plate, alternating them with two slices of the bocconcini and the basil leaves.


Drizzle with the olive oil, sprinkle with sea salt and freshly ground black pepper and serve.


  • 3 large vine-ripened tomatoes

  • 250g bocconcini (fresh baby mozzarella cheese)

  • 12 basil leaves

  • 60ml (¼ cup) extra virgin olive oil