Bocconcini, tomato and basil salad

Bring the national colours of Italy to your table with this delicious balsamic-dressed salad.

Place the oil, vinegar, garlic and sugar in a small screw-top jar. Season with salt and pepper. Shake until well combined.
Arrange the tomato and bocconcini in a shallow serving dish. Top with the basil. Drizzle over the dressing to serve.

Source

2 tbsp extra virgin olive oil

1 1/2 tbsp balsamic vinegar

1 garlic clove, crushed

1 tsp caster sugar

600g ripe tomatoes, cut into thin wedges

1 x 220g ctn baby bocconcini, drained, torn in half

1 cup fresh basil leaves, large leaves torn

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