Emily Ogg

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Emily Ogg
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Bocconcini, tomato and basil salad 2 tablespoons extra virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 1 garlic clove, crushed 1 teaspoon castor sugar, 600g ripe tomatoes, cut into thin wedges 1 x 220g ctn baby bocconcini, drained, torn in half 1 cup fresh basil leaves, large leaves torn Place the oil, vinegar, garlic and sugar in a small screw-top jar. Season with salt and pepper. Shake until well combined.

Bocconcini, Tomato and Basil Salad. Bring the national colours of Italy to your table with this delicious balsamic-dressed salad.