Mixed Tomato and Bocconcini Salad
Tomatoes are coming into season so make the most of the vine-ripened fruit with this simple summer salad.
BY Dixie Elliott | Nov 27, 2009

Serves 6

1½ kg heirloom, baby roma and kumatos, thickly sliced

180g bocconcini, drained and torn

¼ cup extra virgin olive oil

sea salt flakes and freshly ground black pepper

⅓ cup small basil leaves

Arrange tomato and bocconcini 
on a large platter. Drizzle with oil. Sprinkle with sea salt flakes, freshly ground black pepper and basil leaves. Serve immediately.

NOTE: If you are unable to get heirloom tomatoes, just use normal tomatoes or 
a variety of what is available.


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MiNDFOOD December 2009 (source: William Meppem)


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