Italian cuisine

Medium

Bocconcini Salad 2 ways

The tricolor of ripe tomato, creamy mozzarella and fresh basil is believed to have first originated after World War 1 using the same colors as the Italian flag. Widely known and much-loved with many delicious ways to eat and re-create just makes these three ingredients continue to authentically shine. Presenting two variants of the dish.

Chef Chen Yichun

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 0

TOTAL TIME: 20 min

4 SERVING

Ingredients:

ㅤ ㅤBocconcini Skewers
6 Cherry Tomato
6 Bocconcini Balls
6 slices Small Basil
1 tbsp. Balsamic Vinegar
1 tbsp. Olive Oil
ㅤ ㅤBocconcini Salad
4 large Roma Tomatoes
10 oz. Fresh Buffalo Mmozzarella
6 slices Large Basil
0.5 tsp. Salt
1 tbsp. Olive Oil
1 tbsp. Balsamic Vinegar

Directions:

Step 1

ㅤBocconcini Skewers: Start by cutting the stem end of the cherry tomatoes

Step 2

Pick the smallest whole basil leaves Drain the bocconcini. With your cocktail bamboo sticks first add the bocconcini followed by the small whole basil leaf then the cherry tomato with the cut side last so that the sticks can balance upright on the plate.

Step 3

Drizzle the balsamic and olive oil over the bocconcini then eat quickly.

Step 1

ㅤBocconcini Salad: Cut the tomatoes into thick slices, and arrange them on the platter, alternating them with the mozzarella slices. Tuck the basil leaves in between the tomato and cheese slices.

Step 2

Gently combine the coarse sea salt, olive oil and balsamic and drizzle over the salad ( add fresh ground pepper )

Step 3

Enjoy!