|8 small ripe plum tomatoes, sliced||2 handfuls of arugula (rocket) leaves|
|6 cherry tomatoes, halved||good splash of balsamic vinegar|
|1 small red onion, thinly sliced||8 oz (2 balls) fresh mozzarella, drained and torn into pieces|
|handful of fresh basil leaves, torn||sea salt and freshly ground black pepper|
|generous drizzle of extra virgin olive oil|
Put the tomatoes, red onion, and half of the basil leaves in a bowl. Drizzle generously with olive oil, season well with salt and pepper, and toss gently to blend.
Arrange the arugula leaves on a serving platter; drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Spoon the tomato mixture over the top. Scatter with the torn mozzarella and the remaining basil leaves. Drizzle again with olive oil and balsamic vinegar and serve.
Consider investing in a good-quality fruity extra virgin olive oil and an aged balsamic vinegar that is both deliciously sweet and thick.
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