Tomato and Bocconcini Salad

"A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006."
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  • Slice the tomatoes into twelve 1/2-inch slices.
  • Slice the bocconcini into twenty-four 1/2-inch slices.
  • Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
  • Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.

Questions & Replies

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  1. yummy with basil and tomatoes from the garden or local farm! I also drizzle a little balsamic.
  2. this is always lovely and simple. i like a bit of balsamic vinegar on mine to give it a kick. it tastes very light but read your nutritional labels! this cheese tends to be high fat, totally worth it though
  3. this is one of my favorite summer salads. i used home grown basil and red, yellow, and orange tomatoes. i also used fresh buratta cheese that i purchased in the italian market. very colorful and delicious.
  4. What a simple and elegant side-dish this makes! It would be a stunning side-dish to any Italian-style meal. I quartered this recipe, using a roma tomato and served it along side a chicken panini - lovely! Fresh basil is a must, mine came strait from the garden. I lightly sprinkled with fresh ground pepper and skipped the salt altogether. Made for ZWT4.
  5. This is one of my favourite salads.I did add a bit of balsamic vinegar and crushed garlic to the olive oil;it is sinfully good...and then you wipe out the plate with a piece of crusty bread;doesn't ge better than this.Thank you for posting this one.I made it for WT4 Italy. Rita


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