Monday 11 November 2013

tomato, basil & bocconcini salad

Sorry for the exceptionally long hiatus since my last post, been busy with work friends sailing... This is the salad i made for the for the August long weekend lamb barbecue while i was in Canada. Yes i know this post has taken forever.

Every summer on the August long weekend we have a lamb barbecue on Denman island, all the families from on Comas Ranch get together and everyone brings salads, desserts and drinks to go with the barbecued lamb. There used to be a pancake breakfast the next day but that was moved to the next morning as no one wanted to get up after so many wines ;) There were tons of beautiful fresh tomatoes at the market so i decided to make a simple tomato basil bocconcini salad.
variety of tomatoes for the salad
Serves around 20 people
1 red onion
1 large bunch of fresh basil
10 cups of a variety of tomatoes
2 containers of pearl bocconcini (if you cannot find pearl bocconcini, larger bocconcini can be chopped into smaller pieces)
1/4 cup olive oil
juice of 2 limes
freshly ground salt & pepper

1. Slice cherry tomatoes in half, cut larger tomatoes into bite sized pieces. Finally slice red onion. Roughly chop basil.
2. Drain containers of bocconcini.
3. In large bowl toss tomatoes, onion, basil, bocconcini, olive oil, lime juice and salt and pepper.
4. enjoy (salad can be eaten alone or served on top of crispy bread)

the kids table - well not so much kids anymore

close up of the salad

barbecued lamb, roasted potatoes, bocconcini salad, quinoa salad, caesar salad and garlic bread

walking back from the barbecue 

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