Bocconcini and Tomato Salad
Bocconcini and tomato salad - it's such a quick, easy and fresh salad. Perfect for lunch, a weekend picnic or even on a Wednesday in May. The fresh basil is the trick! Okay, let's get started.
Course: Salad
Cuisine: Mediterranean
Servings: 2 people
Author: Ali
- 4 large bocconcini balls
- 3 cups of grape heirloom tomatoes
- 4 fresh basil leaves
- 3 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- salt and pepper to taste
First, cut the large bocconcini balls into quarters and then cut those in half.
Slice the tomatoes in half, assuming you are using grape heirloom ones, otherwise cut your larger tomatoes about 1/2 the size of a grape tomato.
Wash and gently pat dry the basil. Stack the leaves one on top of each other and roll gently. Then, with sharp knife, thinly slice the basil.
Dish out the bocconcini and tomatoes, evenly separating them and then top with the fresh basil.
Mix the dressing – the olive oil, balsamic vinegar, along with the salt and pepper. Top the salad with the dressing and eat up right away.