A light and fresh salad that is full of flavour! This refreshing salad uses cherry tomatoes, Bocconcini cheese and basil infused olive oil to make a bright, summery salad! Roasted chickpeas croutons are added for a nice crunch!
Serves 5-6 people
Ingredients
4 cups cherry tomatoes, halved
3 tablespoons basil oil (see below)
1 cup Bocconcini cheese, halved
10 basil leaves, for garnish
1/4 cup roasted chickpeas (store bought or homemade)
1-2 tablespoons balsamic glaze (store bought or homemade)
salt and pepper to taste
Directions
In a bowl, toss tomatoes with basil oil to coat evenly and add salt and pepper to taste. Place tomatoes into serving dish. Add the Bocconcini, roasted chickpeas and basil leaves. Drizzle with balsamic glaze. Serve.
Basil Oil
1 cup basil leaves
1/2 cup olive oil
1/4 teaspoon salt
Directions
1. Blanch basil leaves in boiling water for about 15 seconds. Remove with a slotted spoon and immediately place in an ice bath. Remove and pat dry with paper towel.
2. Place basil, olive oil and salt in a blender or food processor and blend until combined. Use immediately or store in an airtight container in the refrigerator for up to a week.
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