750g assorted heirloom tomatoes
250g buffalo mozzarella
sea salt and freshly ground black pepper
100g Riviana Whole Kalamata Olives
Always Fresh Extra Virgin Olive Oil, for drizzling
Riviana Italian Glaze, for drizzling
20g fresh basil leaves
Slice, halve or cut tomatoes into wedges and arrange on serving plates. Tear buffalo mozzarella into pieces and arrange over tomatoes with Riviana Kalamata Olives.
Season with salt and pepper.
Drizzle liberally with Always Fresh Extra Virgin Olive Oil and Riviana Italian Glaze. Sprinkle with basil leaves and serve.
