Tuesday, July 19, 2016

Vine Ripened Caprese with Bocconcini & Basil





A colourful combination of red and yellow vine ripened tomatoes and fragrant homegrown basil tossed with olive oil and seasoned with Maldon salt and fresh ground white and black pepper have all of the signs of a classic Caprese, but tossed with a handful of bite size bocconcini, this simple summer salad becomes an easy dish to serve with a larger gathering.  



Vine Ripened Caprese with Bocconcini & Basil
Serves 4

1 1/2 cups mini Bocconcini
12-16 mixed vine ripened red and yellow tomatoes
Fresh basil, julienned for garnish
Olive Oil
Maldon sea salt and freshly ground pepper, to taste


Toss the bocconcini, tomatoes and some julienned basil in a large bowl and season with olive oil, sea salt and some fresh cracked black and white pepper. Serve in a decorative bowl and garnish with basil tops.