Caprese Salad

Caprese Salad
  • 600 g ripe tomatoes, (various sizes and colours)
  • 350 g fresh mozzarella, torn into bite sized chunks
  • ā…“ tsp Harvest extra virgin olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 8 fresh basil leaves

1. Cut tomatoes into an assortment of slices and chunks and spread over a large plate in a single, slightly overlapping layer.
2. Tuck chunks of mozzarella into the tomato pieces.
3. Drizzle generously with Harvest Extra Virgin Olive Oil and sprinkle with coarse sea salt and black pepper.
4. Tear basil leaves into small pieces with your fingertips and spread them on top.
5. Serve immediately.