Slice the tomatoes and plums into quarters and place them in a bowl. Drizzle with balsamic vinegar, season with salt and black pepper, and gently toss to combine.
Tear the mozzarella into pieces and arrange it on a serving plate. Scatter the seasoned tomatoes and plums over the mozzarella.
Finish with a sprinkle of basil leaves and a drizzle of extra virgin olive oil before serving.
MORE DELICIOUS RECIPES
the MONTAGUE tree™ Plum and Almond Free Form Tart by Donna Hay
