Thursday, July 31, 2008

Tomato and Bocconcini Salad

INGREDIENTS

3-5 roma tomatoes, cut in 1/2 inch slices
8 oz bocconcini, cut in 1/2 inch slices
12 basil leaves, washed and patted dry
1/4 cup extra virgin olive oil
1 Tbsp balsamic vinegar
Sea salt and black pepper to taste

DIRECTIONS

Creatively arrange the tomato and bocconcini slices on a serving dish. This can be done in individual servings or on one large serving platter.

Drizzle with olive oil and balsamic vinegar. Garnish with fresh basil and season with salt and pepper. Serve immediately with fresh bread, and perhaps a splash of wine!

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