- 150 - 200g mixed greens (such as butter leaf blend or leafy mix)
- Freshly torn basil
- 400 - 500g of mixed tomatoes, halved
- 220g Cherry Bocconcini, cut in half
- Cobram Estate Robust Extra Virgin Olive Oil
- Balsamic glaze
Toss greens with a drizzle of olive oil. Arrange on a large serving plate. Top with halved tomatoes and cherry bocconcini. Drizzle with more olive oil and some balsamic glaze. Place basil over the top and serve.
Recipe by Crumbs of a Foodie.