Ingredients
4 large ripe tomatoes
210g tub bocconcini
1 cup fresh basil leaves
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Allergy Advice
Contains Dairy
Equipment
- 1 Knife
- 1 Cutting board
- 1 Plates or platter
Instructions
- Thickly slice tomatoes and bocconcini.
- Make stacks using a slice of tomato, one or two slices of bocconcini, another slice of tomato, more bocconcini and finish with a slice of tomato.
- Arrange stacks on individual plates or a platter.
- Drizzle with olive oil and vinegar.
- Serve with barbecued meat or slices of ham, chicken or turkey.
Notes
Tip
We had this wonderfully colourful salad with the Ham frittata.
Tip
I tried 3 delicatessens in a hunt for buffalo mozzarella – to get the lovely big thick slices – but gave up and settled for the smaller bocconcini.
