Tomato Bocconcini Salad
- Spinach Leaves
- 2 Tablespoons Apple Cider Vinegar or Balsamic Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- Place a bed of spinach leaves on a dish or in a salad bowl.
- Chop the tomatoes and bocconcini into bite sized pieces and scatter on top of the spinach leaves.
- Drizzle apple cider vinger and olive oil over the salad.
- Toss to combine and refrigerate for at least half an hour for the flavours to develop.
- Serve and enjoy.
Number of Servings: