Tomatoes, shallots and mozzarella
Prep 10 min
500g tomatoes (datterini and beef varieties work well)
1 banana shallot, peeled
200g buffalo mozzarella
2 tbsp good-quality extra-virgin olive oil
Flaky sea salt and coarsely ground black pepper
A few fresh basil leaves, red if available, to garnish
Slice the tomatoes into rounds and arrange them on a plate, overlapping. Slice the shallot into rounds, too, and add them to the tomatoes.
Tear the mozzarella and dot it around the plate. Drizzle over the oil and sprinkle with the salt and pepper. Garnish with the basil leaves.