Bocconcini and oven roasted tomatoes salad
For my version of this rather common Italian salad I wanted to turn up the volume just a notch. Bocconcini cheeses are very subtle in flavour and need more vigorous partners to bring out their beautiful simplicity and delicate texture. Roasted balsamic tomatoes, sweet red onion and basil pesto are individually strong components and go perfectly with semi-soft restrained cheeses.
Ingredients (serves 2)
Dozen of Bocconcini or Buffalo Mozzarella balls (whichever you can afford)
4 Oven roasted Roma tomatoes
1 Oven roasted red onion
7-8 fresh cherry tomatoes (I like to add some fresh ones but they’re optional)
2 tbsp good quality pesto (I use Perfect Pesto from Norton St Grocer)
7-8 fresh basil leaves
1 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp sea salt
pinch of cracked black pepper
Directions
- Roast the tomatoes and onion in the oven. Oven roasted Roma tomatoes & red onion
- Mix cheese and fresh cherry tomatoes with lightly whisked balsamic vinegar, olive oil, salt and pepper.
- Add roasted tomatoes, onion, and basil leaves and serve on a plate with a spoonful of pesto drizzled over.
Notes: There was no onion in the salad picture above but do add it. If you like you can make your own Basil pesto, otherwise I highly recommend Perfect Pesto from Norton St Grocer. You can find it near the dips in the refrigerated section.