2 bocconcini or fresh mozzarella 110g
2 tbsp extra virgin olive oil
6 fresh basil leaves
salt and pepper
Cut the tomatoes into slices approximately 5mm thick and arrange them on a flat dish. Sprinkle with salt and let stand for 15 minutes to allow excess liquids to drain off.
Cut the bocconcini into slices with the same thickness as the tomatoes. Arrange the cheese and tomato slices on a serving plate so that they alternate and overlap slightly.
Garnish with small fresh basil leaves on top, drizzle with oil, season with salt and pepper. Serve.
(Hal liked it once he added ranch dressing . . . LOL . . . that man puts sauce on everything!)