250 g of Mozzarella STG
2 beefsteak tomato
Fresh basil
EVO oil
Salt to taste
Oregano to taste

Cut out some slices from the Mozzarella STG and leave to drain for a few minutes in a colander. Slice the tomatoes, too. Put the Mozzarella STG and tomatoes in a dish, alternating them. Season with a little olive oil, a pinch of salt and the oregano. Garnish with well-washed basil leaves. Serve immediately.