Tomato, buffalo mozzarella and olive salad

METHOD

1. Slice tomatoes into thin slices and arrange on a platter with the sliced golden shallot. Tear mozzarella and scatter over the top with basil leaves dressed in the olive oil.
2. Drizzle the balsamic over the salad, scatter with olives and season with salt & pepper.
3. Serve with Grissini bread sticks.

Serve this salad only with the best tomatoes available, and always use buffalo mozzarella instead of bocconcini. You can substitute the buffalo mozzarella for feta, shaved pecorino, or parmesan.