Name: Tomato medley with bocconcini
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1.5kg heirloom, babyroma, Kumatoes and yellow pear tomatoes; 180g bocconcini or buffalo mozzarella, drained; 1/3 cup extra virgin olive oil; 2 cloves garlic, crushed; Sea-salt flakes and freshly ground black pepper, to season; 1 cup small basil leaves

Tomato medley with bocconcini

You say tomato, we say tomatoes – lots of them! Mix up four different varieties for this beautifully fresh, vibrant dish.

Ingredients

1.5kg heirloom, babyroma, Kumatoes and yellow pear tomatoes

180g bocconcini or buffalo mozzarella, drained

1/3 cup extra virgin olive oil

2 cloves garlic, crushed

Sea-salt flakes and freshly ground black pepper, to season

1 cup small basil leaves

Method

Slice large tomatoes and arrange on a large platter with whole small tomatoes. Tear over cheese and gently toss.

Whisk oil and garlic in a jug and drizzle over salad. Season, then top with basil to serve.

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Ingredients

Method

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