Tomato & Bocconcini Salad

When Perth is a raging 38°C in the height of summer, the last thing you want to do is to cook anything in the kitchen to generate more heat.  The other evening, I put together a tomato and bocconcini salad (a variation of the Caprese salad) which was most refreshing.  I use yellow grape tomatoes and bite size baby bocconcini, which just look so good together.  You can use cherry tomatoes or mini tomato medley for their different colours.  I shred the basil leaves by hand so there is no need to even cut anything to prepare this dish.  Drizzle over some extra virgin olive oil and lemon juice and you are done. (This must be the simplest recipe in this entire blog!)  The little tomatoes give you sweet juicy bursts of flavour in your mouth, contrasting perfectly with the delicate, creamy aroma of the Italian cheese balls.  The salad is great eaten with some crusty bread as a meal, or served at a summer barbecue.

Serves 4-6

INGREDIENTS

• 200g / 8oz baby bocconcini balls
• 500g / 1lb 2oz cherry or grape tomatoes
• ½ cup fresh basil leaves, shredded
• 1-2 tablespoons extra virgin olive oil
• juice of half a lemon
• sea salt & freshly ground black pepper

METHOD

Drain and place the baby bocconcini balls together with the tomatoes in a large bowl.  Add shredded basil leaves.  Drizzle over the olive oil and lemon juice.  Season to taste with salt and freshly ground pepper.   Serve fresh on a platter.