• 8 ripe plum tomatoes, sliced 
  • 6 cherry tomatoes, halved
  • 1 small red onion, peeled and sliced 
  • a handful of basil leaves, torn 
  • extra virgin olive oil, to drizzle
  • salt and freshly ground black pepper 
  • 2 handfuls of arugula
  • balsamic vinegar, to drizzle 
  • 2 balls of half-fat mozzarella, torn  


Place the tomatoes, onion, and half of the basil leaves in a bowl.

Drizzle with plenty of olive oil, season well, and toss through.

Arrange the arugula on a serving platter and drizzle with a little oil and some balsamic vinegar. Season and add the tomato and basil mixture. Add the torn mozzarella. Scatter the remaining basil leaves over the top and drizzle again with a little oil and balsamic vinegar. Server immediately. 



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