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Tomato, bocconcini and olive salad

  • 0:10 Prep
  • 8 Servings

Ingredients

  • 700g tomato medley, halved lengthways
  • 220g tub bocconcini, drained
  • 100g kalamata olives
  • 1/3 cup small basil leaves
  • 2 tablespoon extra virgin olive oil

Method

  • 1
    Halve the tomatoes lengthways. Cut bocconcini into 1/2 cm thick slices.
  • 2
    Layer tomatoes, bocconcini, olives and basil leaves in a glass preserving jar. Drizzle with extra virgin olive oil and season with cracked black pepper. Serve at room temperature.

Source: taste.com.au

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