Ingredients
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2 -3 large ripe tomatoes
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6 ounces grape tomatoes or 6 ounces cherry tomatoes
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6 ounces grape tomatoes (the very small kind)
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6 fresh mozzarella balls (bocconcini)
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6 ounces fresh mozzarella balls, small size (small bocconcini)
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4 -6 tablespoons basil pesto (buy a good brand or use home-made)
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2 tablespoons vinaigrette dressing
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fresh basil (to garnish)
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flaked sea salt, like maldon
Instructions
- Wash and dry the tomatoes.
- Slice the large ones neatly in thickish slices; do not peel.
- Slice some of the larger grape tomatoes in half and keep others whole.
- Arrange the slices of tomato and the different-sized tomatoes in a circle, preferably on a large white platter.
- Drain the mozzarella balls (preferably a large and a small size), and arrange to your taste between the tomatoes.
- Drizzle vinaigrette dressing over the tomatoes and mozzarella. (Alternatively, you can toss the prepared tomatoes and the mozzarella in a bowl with the dressing, and then arrange it around the platter).
- Place the pesto in the centre.
- Garnish with sprigs of fresh basil, or use fresh oregano, which is equally good.
- Put the sea salt flakes in a small bowl and ask guests to season their own salad.