Ingredients
- 8 to 10 cocktail truss tomatoes (quartered)
- Fresh basil leaves
- 8 to 10 baby bocconcini (halved)
- Salt to taste
Dressing ingredients
- Virgin olive oil (that's all!)
Author of this recipe
One of my favourite salads. It is so simple yet so good. For my version of this classic salad I use the smaller tasty cocktail tomatoes, fresh basil and baby bocconcini. This salad brings back memories of a visit to the the south of Spain and being served a tomato tapa in a bar - and it was just tomato, olive oil and salt. Absolute magic.
Preparation
- Turn on the music and pour yourself a glass of good red wine.
- Quarter the cocktail tomatoes and place in a bowl. Coat with a good lugg of olive oil and leave to sit for a few minutes
- Place the tomato pieces and bocconcini on a flat salad plate. Drizzle some olive oil, rip or tear some fresh basil leaves over the top and finish with a touch of ground sea salt.
Variation: The bocconcini (cheese) is optional - tomato and basil alone is sensational.
Tips from the author
For the best flavour, serve tomatoes at room temperature (avoid storing them in the fridge).
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