Method

1. Gently toss the tomatoes in a large bowl with 1 tablespoon/15 ml of vinegar.

2. Add the torn basil leaves and 1 tablespoon/15 ml of extra virgin olive oil. Sprinkle with salt and pepper and toss again.

3. Mound the tomato mixture in the center of four plates, dividing equally.

4. Tear the mozzarella cheese into small chunks and place them over the tomato mixture, dividing equally.

5. Drizzle with the remaining 1 tablespoon/15 ml of extra virgin olive oil.

6. Sprinkle the salads with salt and pepper.

7. Garnish the salads with the basil sprigs.

8. Drizzle the remaining 1 tablespoon/15 ml of vinegar around the salads and serve.