Ingredients: Fresh tomatoes, Mozarella di Bufala (this comes from the milk of water buffalo, nothing to do with the American kind in cowboy films), basil leaves freshly picked from the plant, extra virgin olive oil and balsamic vinegar. The magic in this dish is the way the ingredients blend together into a seductive combination of colours, flavours and textures so make it about an hour before it's to be eaten and leave it to come to room temperature. I slice the tomatoes and the mozzarella into slices of a similar thickness then interleave them on a shallow dish with at least one basil leaf per slice. Dress with olive oil and balsamic vinegar in a ratio of about 5:1 oil:vinegar. Serve with fresh Tuscan bread and a glass of wine.