vine-ripened red tomato
cup currant tomatoes (or cherry tomatoes cut in half)
cup small fresh mozzarella balls ( bocconcini)
tablespoons extra-virgin olive oil, cold
cup loosely packed baby basil
Kosher salt and freshly ground black pepper
Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.