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Leah Itsines · leahitsines.com.au

Roasted Tomato & Bocconcini Salad

There's nothing better than a side dish that has a speedy 2-minute-assembly and then straight into the oven it goes!

Serves6 as a side dishPrep10 minutesCook10 minutesTotal20 minutes

Roasted Tomato & Bocconcini Salad

ingredients

  • 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
  • A pinch salt
  • A pinch pepper
  • Lemon wedge (optional)

method

  1. Preheat oven to 200°C fan-forced.
  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 bocconcini onto a platter, 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!
www.leahitsines.com.au/blogs/recipes/roasted-tomato-mozzarella-salad© Leah Itsines