Makes 6 portions
Preparation Time 15 minutes, plus marinating time

• 60ml olive oil
• 30ml balsamic reduction
• 1 garlic clove, bruised
• 10ml brown sugar
• 5ml wholegrain mustard
• salt and freshly ground black pepper
• 500g baby rosa tomatoes, halved
• a generous handful of fresh sweet basil, coarsely torn
• 250g bocconcini, drained
• Kalamata olives, halved and pitted
• Rocket

1 Mix the olive oil, balsamic reduction, garlic, brown sugar and mustard in a glass bowl and stir until blended. Taste and season if necessary.
2 Place the halved cherry tomatoes in a glass bowl, add the sweet basil leaves and pour over the vinaigrette. Stir through and marinate for at least half an hour or, better still, overnight.
3 Sprinkle rocket over the salad and serve as an hors d’oeuvre with fresh bread, or serve as a salad. The bread is used to soak up the delicious juices.

Words and image: Home magazine