More literary deliciousness from our friend, Rosemary!
How to Make a Tomato-Bocconcini Salad, by Rosemary Gretton
This salad is best served on a late summer evening, when
tomatoes are at their ripest. Boccincini are nuggets of soft, creamy, fresh
mozzarella cheese, about the size of a cherry tomato. In Italian, bocconcini
means "small mouthfuls."
First, head outside to your vegetable garden, smiling as you
savour the sight and smell of the warm, ripe Bella Rosa tomatoes, finally come
to fruition. Pick four or five large tomatoes right off the vine. Bring them in the house. Wash the tomatoes well, and cut them into
thick slices. Place the slices in a glass salad bowl.
