Ingredients
GF, VEG 
15 mins 
4 - 6 - 250g of buffalo mozzarella
- 3 medium truss tomatoes
- 200g of mixed tomatoes
(grape, yellow, black) - A small bunch of fresh basil
- Cold pressed extra virgin olive oil
- Sea salt
- Freshly cracked pepper
Method
- Slice the medium truss tomatoes and place them on a serving plate.
- Next, chop the small mixed tomatoes in half (I like to mix it up length ways and across ways) and add them around the medium tomatoes.
- Tear up the lovely buffalo mozzarella and place it over the tomatoes.
- Pick the basil leaves off their stems and scatter them over the tomatoes and mozzarella.
- Finally, drizzle with olive oil and sprinkle with salt and cracked pepper.
- Serve with crusty bread or some crackers (also perfect served as a side dish or side salad).
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