Mini caprese salad

  • 1 lemon, juiced
  • 1 small clove garlic, grated or minced
  • 40g basil leaves, about 20 leaves, plus a few for garnish
  • 75ml extra-virgin olive oil
  • 400g cherry tomatoes, multi colored if available, halved
  • 120g bocconcini cheese
1) Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing.

2) Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

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