Ingredients
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3
-
8
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12
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1/4
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4
-
-
-
-
-
-
-
-
-
-
Directions
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 , 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
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Steps
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1
Done
|
Slice the Tomatoes Into Twelve 1/2-Inch Slices. |
|
2
Done
|
Slice the Bocconcini Into Twenty-Four 1/2-Inch Slices. |
|
3
Done
|
Arrange the Tomato Slices on a Serving Plate, Alternating Them With 2 Slices of Bocconcini. Place the Basil Leaves Between the Bocconcini Slices. |
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4
Done
|
Drizzle With the Olive Oil. Sprinkle With Basil and Season With Salt and Lots of Fresh Ground Black Pepper. |
