Basil and tomato salad

Basil is a wonderful herb to eat in summer as it is cooling and drying. The combination of tomatoes, olives and vinegar in this recipe encourages energy down and enhances the cooling effect.


  • 3 cups basil leaves, torn in half
  • black pepper
  • 1/2 cup extra virgin olive oil
  • 500g cherry tomatoes, halved
  • 1/2 cup black olives, pitted and sliced
  • 6 bocconcini, sliced
  • 2 tsp red wine vinegar


  1. Put the basil, pepper, most of the oil, tomatoes and olives in a large bowl. Put the bocconcini and remaining oil in another bowl. Add some pepper and let everything sit for half an hour.
  2. Drain the bocconcini and place in a bowl. Add the vinegar to the basil and tomato mix, then tip over the bocconcini.
  3. Serve with wholemeal toast

Recipe courtesy of Food for the Seasons.