2 generous beef heart tomatoes
1 mozzarella (or 1 burrata)
5-6 basil leaves
Extra virgin olive oil (or speciality olive & freshly pressed basil if you don't have fresh basil)
Balsamic vinegar of Modena
Wash and slice the tomatoes (remove the base of the stem).
Drain the mozzarella and cut it into slices.
Arrange the tomato and mozzarella slices alternately on a large plate.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper.
Chop the basil leaves on top of the tomato mozzarella salad and serve.