TOMATO AND BOCCONCINI SALAD

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Tomato and Bocconcini Salad image

A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.

Provided by Annisette

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 large fresh tomatoes
8 ounces bocconcini or 8 ounces fresh mozzarella cheese
12 fresh basil leaves
1/4 cup extra virgin olive oil
4 fresh basil leaves, roughly torn
salt
fresh ground black pepper

Steps:

  • Slice the tomatoes into twelve 1/2-inch slices.
  • Slice the bocconcini into twenty-four 1/2-inch slices.
  • Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
  • Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.

Nutrition Facts : Calories 314.6, Fat 26.5, SaturatedFat 9.4, Cholesterol 44.8, Sodium 362.7, Carbohydrate 6.7, Fiber 1.7, Sugar 4.2, Protein 13.8

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