Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
A beautifully bright summer salad with locally fresh ingredients.
  • 8-10 large cherry tomatoes
  • 8-10 leaves of fresh sweet basil
  • 8 small bocconcini balls halved
  • 2-3 tablespoons extra virgin olive oil for drizzling
  • Pinch of Salt
  • Pinch of Pepper
  • 1 tablespoons honey
  • 6 tablespoons of balsamic vinegar
  1. Wash and halve the cherry tomatoes and place into a bowl
  2. Add the bocconcini into the bowl and mix
  3. Wash and dry the basil leaves and then chiffonade and add the tomato and cheese mix by sprinkling on top.
  4. Season mixture with salt and pepper
  5. Drizzle with olive oil
  6. In a small saucepan combine honey and balsamic vinegar and under medium heat simmer until volume is reduced by 50-66%. Stir constantly to prevent burning. Then remove from heat.
  7. Allow mixture to cool by dunking the bottom of the pot into cold water for about a minute and then drizzle sauce over the salad and serve immediately.
For best taste never refrigerate tomatoes and use as fresh and ripe as possible. Also the cheese is best served at room temperature so take the cheese out of the fridge and allow to sit at room temperature for about 30 minutes before preparing the salad.
Recipe by The Piquey Eater at