BOCCONCINI, TOMATO & BASIL SALAD

In my world, bocconcini is up there as one of the ultimate cheeses in life. I can’t really describe why. These miniature Italian mozzarella cheese balls just do something to me. Translated, bocconcini means ‘small mouthfuls’ and originated in Naples, Italy. Initially made from the milk of water buffaloes, nowadays you will generally find bocconcini made from a combination of water buffalo and cow’s milk.

My boyfriend’s mother made this simple yet delicious dish on Saturday night, alongside tender Barramundi, lemon-zested prawns, guilt-ridden twice deep-fried potato wedges and a fetching walnut, beetroot and goat’s cheese salad. Whilst all these dishes were weighing down the table, I really just wanted to eat all of the bocconcini salad. The best and tastiest things in life always seem to be the simplest. 

INGREDIENTS

• 1/2 large bunch of basil leaves, washed & roughly chopped
• 1 tub of bocconcini (around 210g), drained & cut up into slices 
• either 1 punnet cherry tomatoes halved, 2 large tomatoes thinly sliced or half of each
• 1/4 cup balsamic vinegar
• Optional- 1 teaspoon garlic powder 

PREPARATION

1. Place tomato pieces in a single layer on the bottom of a small baking or cooking tin or casserole dish (I used a square tin 20cm x 20cm). Drizzle 1/3 of the vinegar on top. Top the tomato with the bocconcini slices, then drizzle another 1/3 of vinegar on top. (Optional step- combine the basil leaves and the garlic powder in a medium bowl and toss to mix well). Scatter the basil leaves on top of the cheese and pour the remaining vinegar over the top. 

Serve cold alongside a main dish. 

Serves / 4 as a side salad 

Total Preparation time / 10 minutes 

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