Hellenistic Caprese

Can't go wrong

5   Bocconcini Balls
1   Red Pepper, chopped
5   Ripe Roma or fresh tomatoes
1   Cucumber, chopped
10   Basil Leaves
2 tbsp 30 ml   Basil Olive Oil
1 tbsp 15 ml   Balsamic Vinegar
0.5 cup 125 ml   Black Kalamata Olives
3 tbsp 45 ml   Lemon Juice
  Sea salt, a generous sprinkle

1. Cut bocconcini into thin rounds. Or, Baby bocconcini, cute cheese the size of a marble works very well with this salad too. Chop the tomatoes, red pepper, and cucumber into small cubes and place in a large bowl. Pit the kalamata olives by pressing them between a knife and a cutting board, then the stone will pop out when proded. Slice the olives into smaller pieces and toss into the salad bowl along with the bocconcini.

2. Whisk together the oil, balsamic vinegar, lemon juice and sea salt. Shake the vinegrette well, pour over salad and toss to coat.

3. Just before serving or eating the salad, tear the fresh basil leaves and stir in.