Heirloom Tomato Salad with Vino Cotto
Heirloom Tomato Salad with Vino Cotto
Serve 4
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.
Allowing this salad to sit for a while after it is dressed and tossed will enable the tomato juices and bocconcini milk to add flavour to the salad.
Ingredients
700g assorted heritage tomatoes cut into preferred sizes
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
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
Method
Place tomatoes, herbs, rocket and onion in a mixing bowl, then add a drizzle of oil and vino cotto. Season to taste with salt and pepper. Mix well. Scatter the bocconcini onto the salad and drizzle a little more oil just before serving.
Alternatively, you can stack the tomatoes alternating with bocconcini and basil.
Enjoy.
Buy the Vino Cotto you need for this recipe online. Click here.