Bocconcini and tomatoe salad
Ingredients
Makes approximately 10 to 12 servings
8 ounces fresh mozzarella cheese (small balls called bocconcini work best)
1/3 cup basil-flavored olive oil or extra virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
Crushed red pepper flakes
30 to 36 sweat cherry tomatoes
30 fresh basil leaves, thinly sliced
Preparation
Cut the mozzarella balls into small pieces and marinate in the basil oil, tossing with salt,
black pepper, and red pepper. If using a large ball of cheese, cut this into slices. Cover
and refrigerate at least six hours, preferably overnight.
NOTE:
Before assembling the salad, remove the mozzarella from the refrigerator and let come
to room temperature before using in the salad.
In a large bowl, gently combine tomatoes, mozzarella with marinade, and basil. Adjust
seasonings to taste. Refrigerate the salad until |
