Tomato and Bocconcini Salad with Basil Pesto

So simple, and yet "just like mama used to make"!

Bocconcini are small, semi-soft, white, mild cheeses which originated in Naples and are packaged in water, have a spongy texture and absorb flavours readily. This cheese is described by its Italian name which means small mouthfuls. Each cheese is about the size, shape and colour of a hardboiled egg.

Tomato and Bocconcini Salad with Basil Pesto:

Ingredients:

1 Tbsn basil pesto (pre-bought) *
juice of 1 lemon
80g bocconcini cheese
2 cups mixed lettuce leaves, washed and dried
1/4 cup continental (curly leafed) parsley, chopped
1 cup cherry tomatoes, cut in half
1 cup cucumber, sliced
freshly ground black pepper
fresh basil leaves
1 lemon, extra, cut into wedges

Method:

1. Combine pesto and lemon juice in a medium bowl. Add the bocconcini and toss lightly to coat.

2. Arrange lettuce leaves in a serving bowl. Place the bocconcini in the centre of the bowl, sprinkle with parsley and arrange the tomato halves and cucumber among the leaves.

3. Season with pepper to taste and garnish with basil leaves and lemon wedges.


* You can also make your own pesto by combining bunches of basil leaves, fresh parmesan cheese, garlic, olive oil and toasted pine nuts in a food processor in quantaties until the flavour is "right"

Serves: 4

Rating: 4.5