Slice 5 vine-ripened tomatoes and lay on a large serving plate.

Slice 180g of bocconcini and arrange with the tomato slices.

Scatter with 1 cup of roughly torn fresh basil leaves and drizzle with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.

Season with sea salt and freshly ground black pepper.

Serve immediately.