Maters & Basil: Bocconcini Optional

I am really questioning my sanity to forget how delicious a local tomato (mater as I like to call them!) and basil salad is. Having had access to both of these for weeks already at the farmers market, it's a crime that I have had these delicious ingredients together only three times. Sometimes I ignore the simple things when I let my ego run the show. Simple is so beautiful!

This is one of the easiest and quickest salads to throw together. Minimal washing and chopping! Adding bocconcini cheese is the traditional method, but as long as you have tomato, basil your sour and your healthy oil in there, you have lots of options! I have the cheese in the photo, but it looks just as delicious with anything else on it!

Tomato (Mater) & Basil Salad

Serves 1

20-30 cherry size maters

4-6 fresh basil leaves (or more, I don't judge!)

Drizzle of extra virgin olive oil (feel sooo free to use another oil here!)

1 tsp red wine vinegar, or lemon juice, or apple cider vinegar (your "sour") Fist size protein(s) of your choice

Sea salt & pepper to taste

Options:

1-2 hard boiled eggs
Dried chickpeas/other
Your favourite cooked beans
Leftover chicken/meat/fish
A combination of the above
Bocconcini or feta
Grapeseed/coconut/sesame/other oil

Cut the little maters in half into a bowl. It's best to use small tomatoes instead of whole tomatoes simply because the larger tomatoes are juicier and will water down your dressing, leaving you with a pile of liquid at the bottom and a salad that isn't as flavourful.

Tear the basil leaves into little pieces, Add your other stuffs, drizzle with EVOO, add your sour, salt and pepper to taste and mix that bad boy up.

You're welcome.

Don't miss your next market day and load up on tomatoes and basil!!

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