Author: Christina Soong-Kroeger
Recipe type: Salad, Appetizer
Cuisine: Australian
Serves: 2-4
- 1-2 punnets baby tomatoes
- 1 small tub bocconcini
- A few sprigs basil leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon honey
- Salt & pepper to taste
- Slice tomatoes thinly and arrange on a plate.
- Tear bocconcini and place on top before garnishing with basil leaves.
- Make up dressing by whisking EVOO, red wine vinegar and honey and drizzle over plate.
- Finish with sea salt flakes + ground black pepper.
Recipe by The Hungry Australian at https://hungryaustralian.com/2013/03/5-minute-eats-tomato-bocconcini-salad/
3.2.1226