The beginning of a tomato, basil, and fresh mozzarella salad. The tomatos are heritage, I believe, and their skins are so dark they look to be chocolate. The basil was the purple, frilly kind and I tore it into bite size pieces. The fresh mozzarella was perlina, very small balls, the size of a pea. Mixed together and drizzled with an extra virgin, cold pressed olive oil.