- Wash and dry the tomatoes, using a serrated knife, remove a little less than 1/3 of each tomato horizontally.
- Drain the tomatoes, taking care not to break them, chop the flesh, place in a bowl, season with salt and pepper and dress with half the oil.
- Drain and dice the mozzarella, mix with the pulp. Wash and dry the basil well, season the tomatoes with salt and pepper, fill them with half of the mixture in the bowl.
- Spread the rest of the mixture on four plates, place a tomato on each plate, decorate with basil leaves, drizzle with the rest of the oil and finish seasoning with a pinch of pepper and Maldon Sea Salt flakes on each tomato.
Ingredients
4 large ripe tomatoes, we used beefsteak tomatoes
2 buffalo mozzarella
Large handful of fresh basil leaves
8 tbsp Virgin Olive Oil
Maldon Sea Salt flakes
Black pepper
Preparation
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