Tomato and Bocconcini Salad.
- 4-6 vine ripened tomatoes, sliced
- 2 tbs extra virgin olive oil
- 4 bocconcini, thinly sliced
- 1/2 cup fresh basil leaves
Arrange tomato slices on a large flat serving plate….can overlap.
Drizzle with oil and top with slices of bocconcini and basil.
Season generously with sea salt and pepper, cover and chill before serving.
Grated zest of lemon can also be grated over the salad.
Basil leaves are are best torn or left whole as they bruise when cut.