Prep 10 min
Serves 2-3

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.