Cut the tomatoes in halves or quarters. Don’t be fussy - different shapes and sizes are good. Combine in a bowl with 1 teaspoon of salt and set aside for 10 minutes. Add a tablespoon of olive oil and toss gently.
Tear the mozzarella into chunks similar in size to the pieces of cherry tomatoes..
Arrange seasoned tomatoes in a wide serving bowl or platter, pouring on any juices. Add the mozzarella chunks over the tomatoes.
Scatter with torn basil leaves.
Then sprinkle the salad with oregano, black pepper and remaining salt.
Drizzle on remaining olive oil.
Give the whole lot a gentle toss.
Scatter with whole basil leaves before serving.
Notes
Cherry Tomatoes - Instead of cherry tomatoes, you can use grape tomatoes.
Mozzarella - Individual fresh mozzarella balls are usually sold packed in whey or water. Don’t use low moisture mozzarella or dry packed cheese for this recipe. Substitute bocconcini or pearl mozzarella if preferred.
Tips for Success
Use room temperature tomatoes and mozzarella.
Choose decent extra virgin olive oil.
Be sure that dried oregano is still fresh and fragrant
Taste and adjust seasoning to suit.
For more information and FAQ's read the post above.