
Ingredients
- 180 g of datterini tomatoes, sliced
- 200 g of pomodolci tomatoes, sliced
- 200 g of piccolini cherry tomatoes, sliced
- 200 g of sicilian vine tomatoes, sliced
- 125 g of mozzarella, sliced
- 1 tsp of sea salt
- 1 tsp of olive oil
- 1 handful of wild rocket
- 30 g of flat-leaf parsley, leaves only, roughly chopped
Method
Step 1
Arrange the slices of tomato and mozzarella on a serving platter, season with the sea salt, a pinch of ground black pepper and olive oil then leave for 5 mins for the salt to absorb into the tomatoes.Step 2
Scatter over the wild rocket and parsley and serve.