6 large vine-ripened tomatoes, sliced
6 bocconcini, torn into pieces
⅓ cup pitted kalamata olives
200 g finely sliced salami
¼ cup extra-virgin olive oil
1 tablespoon balsamic vinegar
- Place the tomatoes on a serving platter. Top with the bocconcini, olives and salami.
- Combine olive oil and balsamic vinegar in a small bowl. Chill until required. To serve, drizzle dressing over salad and top with torn basil leaves and cracked black pepper. Serve with crusty bread if desired.