This is one of my favourite salads. It is so simple yet so good. I remember when I was in the south of Spain being served a tomato tapas in a bar - and it was just tomato, olive oil and salt. Absolute magic.
For my version - I use cocktail tomatoes, fresh basil and baby bocconcini. It's the perfect starter
1. Turn on the music & pour yourself a glass of good red wine.
2. Quarter the cocktail tomatoes and place in a bowl. Coat with a good lugg of olive oil and leave to sit for 10 minutes
On small tapas plates serve the tomato quarters and bocconcini. Drizzle some olive oil, rip or tear some fresh basil leaves over the top and finish with a touch of ground sea salt. Or serve on a large flat plate and let your guests help themselves - - they will be back for more...
Variation: bocconcini is optional! - tomato and basil alone is sensational.
Tip: for the best flavour, serve tomatoes at room temperature (avoid storing them in the fridge)
Tips from the author
A large platter salad for 4 or more to enjoy.