I often prepare caprese salad because I’ve got plenty of basil growing in my garden. Rather than the usual kind made with slices of mozzarella and tomatoes, I opt for bite size bocconcini and baby tomatoes. This recipe is easy to make, and it takes less than 5 minutes to get it to the table.
Ingredients
- 1/2 pound bocconcini
- 2 tbsp olive oil (I use Oliviers & Co or any other good olive oil)
- 1 dozen baby heirloom tomatoes, sliced
- 12 basil leaves, washed and patted dry
- salt and freshly ground pepper, to taste
Directions
- In a bowl, combine tomatoes, bocconcini, sliced basil and olive oil.
- Season with salt and pepper
- Serve
