These pretty little yellow tomatoes came out of my garden this summer, along with the greens, so I just added the bocconcini to make a salad. Nothing says summer like tomatoes fresh from the garden, and the cheese is mild enough that it doesn’t steal the limelight from their flavour. It’s nice with a little bit of bread to soak up any extra balsamic glaze. Delicious and super fast!
What you need:
- some cherry tomatoes
- fresh greens
- baby bocconcini
- basil
- balsamic glaze, storebought
- salt and pepper
What you do:
- Place the greens on plates.
- Distribute the whole tomatoes and bocconcini on top of the lettuce.
- Stack a few basil leaves up, roll them, then slice the roll thinly – this is a chiffonade. Loosen up the basil strips and place a few on each plate.
- Drizzle a little balsamic glaze on top, then add a tiny bit of salt and pepper.
- Enjoy right away!
Trust in Kim (she will guide thee) 