Garden Tomatoes and Basil with Mozzarella

I don’t have anything to say for this one. Instead, lead the pictures speak for themselves. The recipe is simple - gather your home grown tomatoes and basil (use organic bio tomatoes if you don’t have a garden and try source them for a local fruit munger, farmers market or country side stall - they will taste way better). Cut roughly or leave whole if they are cherry tomatoes and place on a serving platter. Place the mozzarella ball in the centre, scoring the top so the olive seeps in. Dress with extra virgin olive oil, sea salt and fresh cracked pepper. Sprinkle with your fresh basil and enjoy.