• A 275 g punnet of 8-10 cocktail truss tomatoes (quartered)
  • some fresh basil leaves
  • 8-10 baby bocconcini (halved)
  • salt to taste

Dressing ingredients

  • virgin olive oil (that's all!)

Author of this recipe

Richard Mee

Richard Mee

Chef / restaurant

Mercato's head chef & owner Richard Mee is passionate about food including salads, especially when they are created with fresh & local ingredients.... Read more
Total votes: 115

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

3. Serve:

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.

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