4cupscherry tomatoes, variety pack washed and halved
1⁄4cupshallot, finely chopped
1largegarlic clove, pressed
1tablespoonbasil leaves, finely chopped plus more for garnish
1teaspoonoregano leaves, finely chopped
3⁄4cupbocconcini, drained and halved(mini)
1⁄2teaspoonsea salt, to taste
1⁄2teaspoonblack pepper, to taste
1tablespoonextra virgin olive oil
Serving Size: 1 (173) g
Servings Per Recipe:4
Calories from Fat 33 g40 %
Total Fat 3.7 g5 %
Saturated Fat 0.5 g2 %
Cholesterol 0 mg 0 %
Sodium 300.8 mg 12 %
Total Carbohydrate12.2 g 4 %
Dietary Fiber 2.1 g8 %
Sugars 7.7 g30 %
Protein 1.8 g 3 %
To a mixing bowl, add halved tomatoes, shallots, garlic, basil, oregano, Bocconcini, sea salt and freshly ground black pepper. Gently toss until the ingredients are well combined, cover and transfer to the fridge for at least 1 hour.
To make the vinaigrette: In a small container, add extra virgin olive oil, balsamic vinegar, granulated sugar and hot paprika. Cover and shake well until everything is well blended. Transfer to the fridge until ready to serve.
Before pouring the vinaigrette over the salad, give another good shake to make sure it’s well mixed, pour it on, and gently toss the salad until the ingredients are well coated.