Heirloom Tomato Salad with Vino Cotto
I prefer to use a variety of tomatoes (ie black Russian, Cherry, Yellow Pear, Roma, Vine Ripped etc), to add colour and depth to this perfect tomato salad experience.
¼ cup basil leaves
¼ flat leaf parsley
A handful rocket leaves, optional
1 small red onion, thinly sliced
Extra virgin olive oil, drizzle
Vino cotto, drizzle
Salt and black pepper
250g Bocconcini, halved
Alternatively, you can stack the tomatoes alternating with bocconcini and basil.