Slice the tomatoes and cheese into ¼ inch thick slices. Arrange casually with the basil leaves on a large platter alternating two to three slices of tomato for every piece of cheese.

Arrange the tomatoes on the vine in the center of the platter and scatter with the cherry tomatoes.

Season with salt and pepper to taste. Drizzle with olive oil just before serving.

Serve at room temperature alongside some crusty Italian bread and syrupy balsamic vinegar.

SERVES 6-8