Tomato, mozzarella and basil stacks

Serves:

Ingredients

• 4 large ripe tomatoes
• 210g tub bocconcini
• ¼ cup fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar

Method

Thickly slice tomatoes and bocconcini. Make stacks using a slice of tomato, one or two slices of bocconcini, another slice of tomato, more bocconcini and finish with a slice of tomato. Arrange stacks on individual plates or a platter. Drizzle with olive oil and vinegar. Serve with barbecued meat or slices of ham, chicken or turkey.

Notes

• We had this wonderfully colourful salad with the Ham frittata.
• I tried 3 delicatessens in a hunt for buffalo mozzarella – to get the lovely big thick slices – but gave up and settled for the smaller bocconcini.

Serving Suggestions

Note