- Buffalo Mozzarella – 280 gms, drained and thinly sliced
- Tomatoes – 8, sliced
- Salt and Pepper
- Fresh Basil Leaves – 20
- Extra Virgin Olive Oil – 125 ml
- Arrange the mozzarella and tomato slices on 4 individual serving plates.
- Season to taste with salt.
- Set aside in a cool place for 30 minutes.
- Sprinkle the basil leaves over the salad and drizzle with the olive oil.
- Season with pepper and serve immediately.