Enjoyed this salad many times with Barbara and Rob, at their Hawaiian retreat and at their prairie home back in Alberta. Barbara has prepared it many ways. This was one of her recent delightful salads.
cherry tomatoes
bocconcini cheese or fresh mozza
basil leaves cut into little strips (chiffonade)
extra virgin olive oil
freshly ground pepper
Freshly ground salt just before serving.
Balsamic vinegar glaze just before serving or on your plate.
This salad can be served as a salad or mixed with a fresh pasta for a complete meal.
Another way to serve this salad is as an appetizer-layer fresh sliced tomato, basil leaves, thick slice of bocconcini, drizzled with olive oil, sprinkled with freshly ground pepper, drizzled with balsamic vinegar glaze.
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