Fresh mozzarella and tomatoes are natural partners but when you throw in a few olives and some capers you have Mediterranean extravaganza in a bowl. This salad, from The Cheese Course by Janet Fletcher is super easy and tasty too. Fresh oregano is a departure from the typical basil that is usually paired with this cheese and vegetable combination. The oregano give the dish an earthy touch but you could easily use an equal amount of basil if you wish. I’ve served this dish as both a salad as well as an appetizer; allow guests to spear their cheese and tomatoes with toothpicks and everyone will be happy. Enjoy!
1/2 cup olive oil
1 large clove garlic, minced
2 teaspoons fresh oregano, chopped
1/4 teaspoon red pepper flakes
1 pound bocconcini, well drained
1 tablespoon capers, coarsely chopped
2 tablespoons freshly chopped parsley
Sea salt to taste
1/2 cherry tomatoes, halved
1 cup black oil cured olives
- In a small saucepan heat the oil, garlic, oregano, and pepper flakes over medium heat until the garlic sizzles and just begins to color, 1-2 minutes.
- Remove the pan from the heat and cool to room temperature.
- Place the bocconcini in a bowl and cover with the seasoned oil. Add the capers and parsley, stirring to coat.
- Cover and let stand for several hours, stirring occasionally. Just before serving season to taste with salt.
- Arrange the bocconcini on a serving platter alongside the tomatoes and olives.
Services 6 to 8