If I were in Italy I would say ciao and name this post insalata pomodoro.
I'm trying to be all posh because this recipe is so simple. But I've said it before and I'll say it again - it doesn't have to be fancy, it just has to be fresh.
This is a lovely addition to a selection of salads at a BBQ. (Answers to 'What is the term used for a salad collective?' in the comments section below please.)
1 punnet cherry tomatoes, halved
3 bocconcini OR 6 cherry bocconcini
1/4 tsp sugar
6 large basil leaves
Salt and pepper to season
Put the tomatoes in a bowl, add the sugar and stir well.
Tear the bocconcini and basil leaves and add to the bowl. It's very important to tear the herb as cutting basil with a knife will make it taste bitter.
Pour a good splash of olive oil over the ingredients, season and stir to combine.
Serve and wait for the applause.