- 3 to 4 medium heirloom tomatoes, sliced
- One 8 oz ball fresh mozzarella, sliced
- Fresh basil leaves
- Arbequina Extra-virgin olive oil, for drizzling
- Flaky sea salt and freshly ground black pepper
- 2 tbsp Fig Balsamic Condimento
Arrange the tomatoes, mozzarella, and basil leaves on a platter.
Drizzle with olive oil and Fig Balsamic. Top with sea salt and freshly ground black pepper and serve.