Grappoli di Pomodorini con Mozzarella di Bufala

1. 1

   Rinse the tomatoes, shaking them gently dry, and lay them to the side of two very large plates.

2. 2

   Place a few slices of mozzarella across the plate from the tomatoes, laying the basil leaves between them.

3. 3

   Drop tears of the oil over all the ingredients.

4. 4

   Grind pepper lightly over the mozzarella.

5. 5

   Have a dish of sea salt and a tiny jug of good oil at table, along with a beautiful bread and a cooled bottle of Mastroberardinos Greco di Tufo.

* Per serving · 4 servings · Values may vary.

No additional tips available.