I do not usually enter the kitchen, but this salad dish is simple enough even I can prepare it.
I got the recipe via Taste.com.au. These are the ingredients needed:
2 tbs extra virgin olive oil
1 1/2 tbs balsamic vinegar
1 garlic clove, crushed
1 tsp caster sugar
600g ripe tomatoes, cut into thin wedges
1 x 220g ctn baby bocconcini, drained, torn in half
1 cup fresh basil leaves, large leaves torn
For the bocconcini, you can purchase them from the supermarket, available from Greenfields Milk.
Rachel is a Greenfields Milk loyalist and we usually get 2 to 4 cartons each week. She likes their proposition as an “Honest Milk” brand and the company’s promise to produce the best quality milk that is fresh and completely free of additives, preservatives and hormones.
Greenfields Milk billed their products as “Honest Milk” because the company believes in taking the faster and fresher route. Purely from Greenfields cows (Friesian Holstein milking cows imported from Australia and bred in Indonesia), the milk is single-pasteurised and sealed fresh on one farm in Indonesia. This means Greenfields Milk spends less time travelling from farm to fridge, retaining more nutrient and is delivered fresh every time.
The preparation for the Bocconcini, Tomato and Basil Salad is fairly simple. It took me less than 10 minutes to do the dressing and another 5 minutes to slice the bocconcini and tomatoes.
First, place the oil, vinegar, garlic and sugar in a small screw-top jar. Season with salt and pepper. Shake until well combined.
Next, arrange the tomato and bocconcini in a shallow serving dish. Top with the basil. Drizzle over the dressing to serve.
It’s done. 🙂
My salad got good reviews from Rachel and my parents over dinner. If you are a kitchen idiot like I am, why not consider preparing this salad dish next time you have guests over?