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Marinated tomato salad with bocconcini
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Transport yourself to Italy with this delicious tomato salad.
Ingredients:
  • 8 (about 1kg) ripe tomatoes, cut into thick wedges
  • 1 x 500g pkt trussed yellow roma tomatoes, cut into thick wedges
  • 125ml (1/2 cup) olive oil
  • 20.00 ml finely grated lemon rind
  • 2.50 gm caster sugar
  • Salt & freshly ground black pepper
  • 1 x 500ml btl balsamic vinegar
  • 1 x 180g tub bocconcini, drained, torn in half
  • 125.00 ml fresh basil leaves
Instructions:
  • In a bowl, combine tomato, oil, lemon rind, and sugar. gently toss together. Season with salt and pepper. Cover with plastic wrap and let sit in the fridge for 6 hours or overnight to enhance flavors.
  • In a saucepan over high heat, bring vinegar to a boil. Reduce heat to low and simmer for 25 minutes until the volume reduces to about 160ml (2/3 cup) and the vinegar thickens into a syrupy consistency. Be cautious in the last 5 minutes to prevent burning. Allow it to cool before using.
  • Transfer the flavorful tomato mixture onto a beautiful serving platter. Add creamy bocconcini on top and generously sprinkle with aromatic basil leaves. Finish with a drizzle of tangy balsamic dressing before serving.

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