- Slice the cherry tomatoes and put them in a large bowl.
- Add the bocconcini, basil and salt and pepper. Spoon this mixture into 10 serving glasses.
- Mix the balsamic and olive oil together and season to taste.
- Pour a little over each Caprese salad and serve the remaining alongside, either in a jug with a spout or in a dish with a spoon, so your guests can add more if they fancy it.
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Recipes taken from Little Italy, by Nicole Herft, published by Hardie Grant, Priced £12.99
Use both yellow and red cherry tomatoes in this dish to make it as colourful as possible
350 g (12 oz/21/2 cups) cherry or baby plum tomatoes, mixed colours if possible 250 g (9 oz/2 cups) baby bocconcini balls (mini mozzarella balls) handful of baby basil leaves sea salt and freshly ground black pepper 4 tablespoons balsamic vinegar 6 tablespoons extra-virgin olive oil
Time: 5 mins Serves: 10 Nutrition: n/a