How to cook
Cut the tomatoes and mozzarella into thin rings and arrange them in a large flat dish, alternating between the tomato and mozzarella. Garnish the salad with fresh basil leaves and sprinkle it with a little dried basil.
Pour on olive oil and balsamic vinegar, sprinkle it with a little salt and serve. Optionally, you can make a salad sauce by blending together the basil, olive oil, vinegar and salt instead of putting them in separately.