Ingredients:
8 small ripe plum tomatoes, sliced
6 cherry tomatoes, halved
1 small red onion, thinly sliced
handful of fresh basil leaves, torn
generous drizzle of extra virgin olive oil
2 handfuls of arugula leaves
splash of balsamic vinegar
8oz (2 balls) fresh mozzarella, drained and
torn into pieces
sea salt and freshly ground black pepper
6 cherry tomatoes, halved
1 small red onion, thinly sliced
handful of fresh basil leaves, torn
generous drizzle of extra virgin olive oil
2 handfuls of arugula leaves
splash of balsamic vinegar
8oz (2 balls) fresh mozzarella, drained and
torn into pieces
sea salt and freshly ground black pepper
Preparation:
1. Put the tomatoes, red onion, and half of the basil leaves in a bowl.Drizzle generously with olive oil,season well with salt and pepper,and toss gently to blend.
2. Arrange the arugula leaves on a serving platter; drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Spoon the tomato mixture over the top.Scatter with the torn mozzarella and the remaining basil leaves. Drizzle again with olive oil and balsamic vinegar and serve.
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