Laura
Arnold
Lara M
Sara Dobson
CibbuanoBocconcini and Tomato Salad
December 5th 2006 11:47
Bocconcini and Tomato Salad
It is best eaten fresh, made on the spot so to speak, otherwise the dressing can tend to make the tomatoes a tad soggy. But it does look a million dollars considering the little effort required!
Bocconcini and Tomato Salad
Ingredients: 3 bocconcini sliced, 3 vine-ripened tomatoes slices, 1/3 cup fresh basil leaves, ¼ cup extra-virgin olive oil, 1 ½ tbsp balsamic vinegar, sea salt and black pepper
Steps: Arrange the tomato, bocconcini and basil leaves on a plate. Combine the oil and vinegar together and drizzle over the salad. Sprinkle with sea salt and black pepper.
Serves 4
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