Roasted Tomato and Bocconcini Salad Recipe

Roasted Tomato and Bocconcini Salad Recipes

Ingredients :

8 roma (plum) tomatoes, halved

pinch of sugar

125ml olive oil

3 tbsp torn basil leaves

2 tbsp balsamic vinegar

150g mizuna lettuce

350g baby bocconcini cheese

Method :

Preheat the oven to 300F, Gas 2. Put the tomato, cut side up, on a rack over an oven tray. Sprinkle with salt, black pepper and a pinch of sugar. Roast for 2 hours, then remove from the oven and allow to cool. Combine the oil and basil in a saucepan, and stir gently over medium heat for 3-5 minutes, or until very hot, but not smoking. Remove from the heat and discard the basil. Mix 2 tablespoons of oil with the vinegar. Store the rest in the refrigerator. Toss together the tomato, lettuce and bocconcini. Arrange the salad in a shallow serving bowl and drizzle with the dressing.

If baby bocconcini are not available, use regular bocconcini and cut them into quarters.

Serves 4 - 6

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