Sunday 26 August 2012

Tomato and bocconcini salad with basil

This simple and fresh salad is constituted principally of the ingredients mentioned in its name. This is no original combination of mine, the harmony of flavours found in this dish have been used by thousands before me but I feel I should share it all the same. Delightfully delicious, don't doubt the quality of this dish because of it's simplicity, this is certainly a case where less is more!
Serves 3-4

-Around 200 g. sliced bocconcini
-600 g. tomatoes sliced
-large handful of fresh basil leaves
-3 tbsp. good quality olive oil (infused with lemon and rosemary for my little spin)
-1 large clove of garlic, crushed
-Coarse salt and pepper to taste

1) Bring all ingredients to room temperature, this is crucial for this salad
2)Layer slices of tomato with bocconcini distributing the basil evenly upon the salad
3)If using the garlic, crush the clove and let sit for 10 min to oxidize before dropping it with a the olive oil in the jar and give it a shake
4) Drizzle the garlic oil onto the salad and season generously with salt and pepper

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