- 4 medium, tomatoes – ripe
- 1/2 pound, mozzarella cheese – preferably fresh buffalo
- 8 leaves, basil – chiffonade
- il Fustino Basil Olive Oil
- kosher salt
- freshly ground pepper
Quarter tomatoes and remove seeds.
Break up mozzarella cheese into bite-sized chunks
Roll up basil into small cigar-shaped roll and slice thinly.
Combine all in a large bowl. Drizzle with Basil Olive oil and sprinkle with kosher salt and fresh ground black pepper. Toss and serve immediately.