Cut the tomatoes and mozzarella into thin slices, arrange on 4 serving plates and season with salt and black pepper.

Cut the pomegranate in half, hold each shell over a small bowl, bend back the skin and tap the back with a spoon to remove the seeds. Pull away any membrane, then squeeze the juice into the bowl.

Add the cider vinegar, mustard and 2 extra tbsps of pomegranate, mix well and drizzle over the tomatoes and mozzarella.

Garnish with basil.