First wash the tomatoes and dry well and cut them into halves. Drain the Galbani Mozzarella Maxi in a sieve to remove any excess water, then cut into small chunks.
Place the Galbani Mozzarella Maxi, tomatoes, olive oil and vinegar into a large bowl. Season generously with salt and pepper, then cover and leave at room temperature for an hour, or up to a day in the fridge if possible.
When ready to serve your salad, add the Galbani Mozzarella salad to an oven proof dish and sprinkle with basil. Bake for 12-15 minutes at 170°C until the cheese has melted.
Serve with warm crusty bread.
Galbani Mozzarella Maxi is the perfect family-size and great for slicing due to its cylindrical shape.