Bocconcini and Tomato Salad
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.
Serve as a starter or as a side dish!
Serves 4
