Tomato Bocconcini Salad Two Ways

We probably all have our go-to salad. You know, the one you make when you need an extra vegetable at the table/have to prepare something for a potluck/realize an entire day has gone by without vegetable consumption.

At our house we're pretty big on salads in theory, although truth be told, it is sometimes the part of the meal that goes by the wayside when time is of the essence. However, this salad is so fast and easy, and is made with so few ingredients that it is really not something that takes any time to prepare.

A classic Italian salad, we enjoy this almost every day in the summer once the tomatoes in our garden ripen.



In the "off season" when tomatoes are less delicious, we switch it up by using grape tomatoes or a variety of smaller ones found in the grocery store.


For the recipe:

This is more of a "use what's on hand" than an actual recipe. It can be fore as many or as few people as you'd like.

2-3 ripe tomatoes of your choosing (beefsteak, roma, your favourite heritage kind, etc.) sliced*
2-3 balls bocconcini (fresh mozzarella) or a couple of handfuls of the bite-sized ones
handful fresh basil
extra virgin olive oil
aged balsamic vinegar
sea salt
pepper

*If you're using grape, pear or cherry tomatoes, use a couple of handfuls

Slice the tomatoes. Salt the cheese. Layer with a basil leaf (or if using baby bocconcini, reserve them for the center). Drizzle olive oil and balsamic vinegar around the plate and season to taste.