Marinated tomatoes with sweet basil and bocconcini

This delicious summer salad is a sure winner.
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Recipe from: 12 August 2015
Preparation time: 15 min + marinating time


  • 60
    olive oil
  • 30
    balsamic reduction
  • 1
    garlic clove, bruised
  • 10
    brown sugar
  • 5
    wholegrain mustard
  • salt and freshly ground black pepper
  • 500
    baby rosa tomatoes, halved
  • a generous handful of fresh sweet basil, coarsely torn
  • 250
    bocconcini, drained
  • Kalamata olives, halved and pitted
  • Rocket
Servings: Change Serving


Mix the olive oil, balsamic reduction, garlic, brown sugar and mustard in a glass bowl and stir until blended. Taste and season if necessary.

Place the halved cherry tomatoes in a glass bowl, add the sweet basil leaves and pour over the vinaigrette. Stir through and marinate for at least half an hour or, better still, overnight.

Sprinkle rocket over the salad and serve as an hors d’oeuvre with fresh bread, or serve as a salad. The bread is used to soak up the delicious juices.

Words and image:
Home magazine

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Read more on: mediterranean  |  tomatoes  |  salad


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