Cut each tomato into four slices about 1cm thick. Cut the bocconcini into 24 slices the same thickness as the tomato.
Arrange the tomato slices on a serving plate, alternating them with two slices of the bocconcini and the basil leaves.
Drizzle with the olive oil, sprinkle with sea salt and freshly ground black pepper and serve.
3 large vine-ripened tomatoes
250g bocconcini (fresh baby mozzarella cheese)
12 basil leaves
60ml (¼ cup) extra virgin olive oil