The sweet smell and flavour of summer basil, perfumes the air on a summer evening. Matched with ripe, red tomatoes and creamy fresh bocconcini - the classic salad with a little 'twist' is perfected.
50g parmesan cheese
1 cup wild rocket
3 thin ripe red Roma tomatoes
1 ½ cups basil leaves
1 small red onion, halved
1 tub large bocconcini or 3 buffalo mozzarella, drained, torn into pieces
juice of 1 lemon
2 cloves garlic
100ml extra virgin olive oil
¼ cup parsley leaves
freshly ground salt and black peppercorns, to taste
Attach the chefs bowl to the food processor with the coarse shredding disc. Cover and shred parmesan cheese. Remove chefs bowl and set aside.
Arrange rocket onto serving platter. Attach the thick slicing blade to the work bowl of the food processor. With the motor running, add the tomatoes (see tip). Remove tomatoes and arrange over rocket with several basil leaves. Add the onion to the chute and slice. Arrange onions over the tomatoes, top with more basil leaves, bocconcini and sprinkle over the parmesan cheese.
Place the mini bowl with the mini blade into the cooks bowl (large). Add lemon juice, garlic, oil, parsley, salt and pepper. Cover and process. Drizzle dressing over salad, season with plenty of black pepper and sprinkle with remaining basil leaves. Serve immediately.
* Choose long small tomatoes so that they easily fit straight down the small chute of the food processor or larger tomatoes that can be added to the wide chute. Using the small chute will result in even sized slices.