ingredients:
2-3 small tomatoes, sliced into wedges and seeds removed (i like to do one red and one yellow – the sweeter the tomato the better).
1 tsp chopped fresh parsley (you really need fresh for this one).
1 tsp olive oil.
1 tsp balsamic vinegar.
coarse salt, fresh ground pepper.
a few bite-sized balls of bocconcini, split open with your hands. (Fresh mozzarella slices will work in a pinch)
Fresh Herb or Spring salad mix.
instructions:
Drizzle olive oil and balsamic over top of tomatoes in a dish with a lid. Sprinkle parsley, salt and pepper generously. Mix well with spoon or hands. Cover and refrigerate until ready to serve.
Add bocconcini to tomatoes and toss lightly. Arrange a small handful of leafy greens of your choice on your serving plate. Top with tomatoes. Splash a little bit of balsamic on top, and more salt and pepper, as needed.
time: 10 minutes
difficulty: easy!
double-able: indeed. adjust dressing carefully.
