Recipe: Bocconcini (Fresh Mozzarella) and Plum Tomatoes with Basil and Balsamic

BOCCONCINI AND PLUM TOMATOES WITH BASIL AND BALSAMIC

fresh basil leaves, torn or cut into ribbons
extra-virgin olive oil to taste
balsamic vinegar to taste
salt and freshly ground pepper to taste
a pack of plum or grape tomatoes
bocconcini (fresh mozzarella), cut in bite-size rounds.

Place the cheese, tomatoes and basil leaves randomly on a plate, or decoratively if you wish. Drizzle with olive oil and then the balsamic vinegar. Season with salt and pepper to taste.

Source: Eating Outdoors, Cooking and Entertaining in the Open Air by Lindy Wildsmith