Bocconcini are the smaller fresh mozarrella cheese sold in brine. They are much tenderer and worth the exttra money. This is a nice variation of the usual salad.
- To prepare the dressing, place tomato in a blender or food processor fitted with the metal blade and process to a textured pure. Add remaining ingredients and pulse to just combine.
- Arrange the tomato and cheese slices in alternate layers on 4 small plates. Spoon the dressing over and serve immediately.
I made up the dressing using cherry tomatoes and added a little salt and thought the taste was o'kay but once added to the sliced tomatoes and bocconcini is was WOW, the flavours just all came together and were so delicious. I used 2 small medium tomatoes as I had it for a side with some sliced roast beef for lunch, thank you Jan, made for Make My Recipe - Edition 15.
It took me a while to find bocconcini, I had seen it quite a lot before and only until I needed it did I have trouble finding any! Yeh! Go Figure...lol I finally did find some in brine although it was baby bocconcini........ not too mind I used small roma tomatoes to match with the baby bocconcini! The hardest part of this recipe was getting out the blender, as this recipe is so quick and easy to prepare and put together....... and the taste is so refreshing with just the right flavours and tangy bite to it. Loved by everyone, and I think this would be just so divine if you used fresh home grown tomatoes. The flavours are perfect and compliment each other so well, and the bocconcini is just so soft and so very tasty served with this dressing. This is a refreshing, quick and easy summer recipe, that you just must try for yourself. Thanks Jan. Saving this one for the home grown tomatoes, next year!