- 6 ripe medium to large tomatoes; use vine or heirloom tomatoes
- 500g of fresh mozzarella of your choosing
- 1 cup purple basil leaves (green are also suitable)
- 4 Tbsp Tweed Real Food Cheeseboard Splash Balsamic Vinegar
- 4 Tbsp virgin olive oil
- 2 Tsp Tweed Real Food Wild Porcini Salt
Optional - slices of sourdough to soak up the juices
Slice; quarter or halve the tomatoes, based on your preferred salad presentation.
Slice; quarter or halve the mozzarella whole.
Drizzle the tomato and mozzarella salad with olive oil and Cheeseboard Splash Balsamic Vinegar.
Top with fresh basil and Wild Porcini Salt.
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