You know what I love about summer? BASIL. Fresh basil is honestly the best. We have three basil plants, your traditional basil, and then two globe or Aristotle basil plants. I honestly had no idea what a Aristotle basil plant was until I attended a cooking class where the chef had one. Now I cannot get enough!
They are super cute, and look a bit like a globe- hence the name. The easiest way to cut them is to take a pair of scissors and kind of shave off the leaves like above. And these little leaves work so well in my favourite summer salad- bocconcini and tomato.
The recipe involves 8 ingredients and comes together in a flash. I like to pair it with steak, and in this case we had bought some fresh corn that we cooked as well. You could just as easily add potatoes or a focaccia to sop up all of the salad's vinagrette if you want. A easy and light summer meal.
First you cut your cherry tomatoes into halves, and your bocconcini into quarters (if using a large ball- you can buy smaller ones too) and place on a platter or bowl. We bought some lovely cherry tomatoes from the farmers market, and the Italian Centre Shop has amazing cheese- and the only place I will buy my bocconcini.
Next make your vinaigrette. The first one is simply runny honey, balsamic and oil. And the other is a bit of basil pesto and oil. Drizzle the balsamic one quite liberally over your salad, the pesto one you can take a spoon and put small dollops on the salad. Add your fresh basil- if you don't have Aristotle basil that's fine! I used some of our larger leaf basil too to give a bit of variety. Top with course salt and you have dinner!
Bocconcini and Tomato Salad
Prep time: 15 minutes
Serves: 4 as an entree, or 6-7 as a side. This recipe can be easily paired down or doubled
Ingredients:
5-6 large bocconcini (larger size)- you want the ones that they put in a container of whey or water
3-4 C cherry tomatoes cut in half
3 tbsp fresh basil
1 tbsp + 1 tsp canola oil
1 tbsp balsamic
1 1/2 tbsp honey
1 tsp pesto
pinch course salt
Directions:
Remove the bocconcini from the whey/water and dry off with a paper towel. Cut into quarter, and toss in a large bowl or platter with the tomatoes. Set aside
Next start working on your vinaigrette. Combine, honey (may have to melt it if it is too thick), balsamic and 1 tbsp oil in a small mason jar. Put a lid on it and shake to combine. It should be nice and thick. Drizzle generously over the salad
Take your pesto and 1 tsp oil in a different measuring cup/mason jar and stir to combine. Using a spoon, take small a small amount of the mixture and place dollops around the salad. You don't need much- just a bit to really pack that basil flavour.
With your fresh basil, sprinkle overtop. Feel free to use LOTS, like me!
Finally sprinkle with course sea salt.
Serve immediately. It will keep in the fridge for 1-2 days with the vinaigrette on.
