Italian salad
Italian salad

Italian salad

Preparation 10 minutes
Cooking time none
Servings 4 to 6 small bowls


  • 250 ml (1 cup) tomato flesh, cut into 1 cm (3/8 in.) dice
  • 1/2 onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) fresh basil, thinly sliced + a few whole leaves
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) bocconcini pearls


  1. In a bowl, mix together the tomato, onion, garlic, oil and basil.
  2. Season with salt and pepper.
  3. Stir gently and let rest for about 1 hour at room temperature to allow the flavours to meld.
  4. With a teaspoon, place half of the tomato mix at the bottom of each verrine.
  5. Continue with half of the bocconcini pearls.
  6. Add a layer of the tomato mix and finish with the rest of the bocconcini pearls.
  7. Garnish with basil leaves.
  8. Serve as an appetizer or at a cocktail party.
Availability in stores