Tomato bocconcini salad

Tomato bocconcini salad

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
8 perfect vine-ripened tomatoes
8 baby fresh mozzarella cheeses
sea salt crystals
small fresh basil leaves
3 tablespoons extra virgin olive oil
balsamic vinegar
freshly ground black pepper

Method

  1. Wash tomatoes and cut into even slices. Cut each bocconcini through into 4–6 slices. Arrange tomato slices overlapping on a serving plate, alternating with the bocconcini slices.
  2. Season with sea salt and scatter with basil leaves, tearing them if they are large. Drizzle over the olive oil, and sprinkle with a little balsamic vinegar. Lastly, season with pepper. Serve with crusty bread.
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