• 8 plum vine tomato
  • 200 g good mozzarella
  • 1 bunch of fresh basil
  • 50 ml olive oil
  • pinch of sea salt
  • grind black pepper
  • pinch of sugar
  • 20 ml 25 year old balsamic


  • Slice the vine ripened plum tomato. Season with olive oil, sugar, salt and pepper and leave to one side.
  • Thinly slice mozzarella into nice roundels keeping to a similar size and thickness. Put to one side with tomato.
  • Make the olive oil and balsamic using the aged balsamic.
  • To serve:
  • Lay alternate layers of tomato, mozzarella and basil.
  • Season with salt and pepper and olive oil.
  • Finish with aged balsamic dressing and some crusty bread.