Roma Tomato and Bocconcini Salad

Roma Tomato and Bocconcini Salad

Roma Tomato and Bocconcini Salad

 

I have stipulated Roma tomatoes for a reason – they are a reliable eating tomato, I grow a lot of them and they have firm, succulent flesh.  This is a simple salad that requires almost no preparation, yet it is incredibly tasty and worth having at least one this Summer.  Bocconcini cheese is also my favourite cheese, it is flavoursome, nutty and stringy when cooked, perfect!

 

Roma Tomato and Bocconcini Salad250 grams large or Mini Bocconcini Cheese

500 grams Roma tomatoes, quartered lengthways

Bunch of basil, leaves torn

100 grams toasted pinenuts

3 tablespoons Balsamic vinegar

½ cup Olive oil

Juice of 2 Lemons

Ciabatta bread, cut into cubes for croutons

Garlic clove

Black pepper

 

In a hot pan heat olive oil with the garlic clove and a few of the basil stems in it.  Toss through the ciabatta cubes until they are golden brown, set aside on paper towel to cool.  Discard the garlic and basil leaves and strain the olive oil into a bowl.

 

To the olive oil add the pepper, lemon juice and vinegar and whisk together.

To assemble salad, lay the tomatoes on a long serving dish and sprinkle over the basil leaves and some extra parsley and flaky salt.

Tear over the bocconcini balls or leave whole if using the mini ones.  Add the pinenuts and Croutons, then drizzle over the dressing.

 

Eat immediately!