Tomato and Bocconcini Salad
"A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006."
photo by Brooke the Cook in
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 large fresh tomatoes
- 8 ounces bocconcini or 8 ounces fresh mozzarella cheese
- 12 fresh basil leaves
- 1⁄4 cup extra virgin olive oil
- 4 fresh basil leaves, roughly torn
- salt
- fresh ground black pepper
directions
- Slice the tomatoes into twelve 1/2-inch slices.
- Slice the bocconcini into twenty-four 1/2-inch slices.
- Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
- Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.
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Reviews
-
yummy with basil and tomatoes from the garden or local farm! I also drizzle a little balsamic. -
this is always lovely and simple. i like a bit of balsamic vinegar on mine to give it a kick. it tastes very light but read your nutritional labels! this cheese tends to be high fat, totally worth it though -
this is one of my favorite summer salads. i used home grown basil and red, yellow, and orange tomatoes. i also used fresh buratta cheese that i purchased in the italian market. very colorful and delicious.
-
What a simple and elegant side-dish this makes! It would be a stunning side-dish to any Italian-style meal. I quartered this recipe, using a roma tomato and served it along side a chicken panini - lovely! Fresh basil is a must, mine came strait from the garden. I lightly sprinkled with fresh ground pepper and skipped the salt altogether. Made for ZWT4. -
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This is one of my favourite salads.I did add a bit of balsamic vinegar and crushed garlic to the olive oil;it is sinfully good...and then you wipe out the plate with a piece of crusty bread;doesn't ge better than this.Thank you for posting this one.I made it for WT4 Italy. Rita
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RECIPE SUBMITTED BY
30 THINGS ABOUT ME:
1. I taught myself how to cook out of self-defense.
(Mom hated cooking, and her "specialty" was "Liver and Onions")
2. I love to cook.
3. I think eating's pretty fun, too.
4. I enjoy many different cuisines.
5. Organ meat isn't one of them.
7. I was born in New Jersey.
8. I'm Italian.
9. The only Italian words I know are bad ones.
10. I'm married to a wonderful man who loves trying new recipes.
12. I have 5 beautiful children...and the pictures to prove it. ;)
13. I hate doing laundry.
14. I do it anyway because I hate dirty clothes even more.
15. I used to work in Marketing.
16. My favorite color is purple.
17. I like the black jelly beans best.
18. I have a weakness for dark chocolate.
19. I love penguins.
20. My favorite pets are cats.
21. We have a pet turtle.
22. I can drive a stick (manual transmission).
23. I can juggle (nothing sharp or on fire).
24. I love gardening.
25. I hate garden-eating bugs.
26. My hobby is black and white photography.
27. I enjoy public speaking.
28. I like creating fun, innovative cakes.
29. I once made a soundboard cake for a DJ's wedding. It even lit up.
30. I live in Texas, but I don't say, "y'all."
31. I've always wanted to visit New Zealand.
32. I read a lot.
33. I use vegan-certified skin care products.
34. I'm not religious, but I have a personal relationship with Jesus.
35. Okay, so I have more than thirty things...never was much good with numbers!
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