Caprese with tomatoes and bocconcini mozzarella

Ingredients:

• 1 red tomato on a vine
• 1 yellow tomato
• 1/4 cup currant tomatoes (or cherry tomatoes, halved)
• 1 cup small balls of fresh mozzarella (bocconcini)
• 3 tbsp. l. olive oil, cold
• 1/4 cup small basil

Preparation:

1. Quarter the red and yellow tomatoes and peel them with a knife. Cut the quarters into 2.5 cm pieces. Arrange the sliced ​​tomatoes and currant tomatoes on a platter. Divide the mozzarella balls among the tomatoes. Drizzle with olive oil. Sprinkle with basil, salt, and pepper.