Roasted Tomato & Bocconcini Salad

There is nothing better then a super easy dish that takes 2 minutes of assembling, and into the oven it goes! 

Serves 6 as a side dish

  • 2 tablespoons of extra virgin olive oil
  • 1 garlic clove, crushed
  • 600g cherry tomatoes
  • 3-5 bocconcini large balls, drained and sliced
  • 1/4 cup small basil leaves
  • 1 tablespoon balsamic vinegar
  • pinch salt
  • pinch pepper


  1. Preheat oven to 200 degrees celsius. 
  2. Combine the extra virgin olive oil, garlic and salt and pepper in a large bowl. Add tomatoes and toss to coat.
  3. Add tomatoes onto a lined baking tray and roast in the oven for 10 minutes until tomato skins start to split. Leave longer if they're not yet beginning to soften. 
  4. Arrange the mozzarella onto a plater, then top with tomatoes and any juices from the tray. Scatter over the basil leaves. 
  5. Sprinkle the balsamic and squeeze with a bit of lemon for extra flavour!