Tomato, mozzarella and basil stacks recipe
2 as main, 4 as entree
Egg free, Gluten free, Nut free
- 4 large ripe tomatoes
- 210g tub bocconcini
- ¼ cup fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
Thickly slice tomatoes and bocconcini. Make stacks using a slice of tomato, one or two slices of bocconcini, another slice of tomato, more bocconcini and finish with a slice of tomato. Arrange stacks on individual plates or a platter. Drizzle with olive oil and vinegar. Serve with barbecued meat or slices of ham, chicken or turkey.
- We had this wonderfully colourful salad with the Ham frittata.
- I tried 3 delicatessens in a hunt for buffalo mozzarella – to get the lovely big thick slices – but gave up and settled for the smaller bocconcini.