1. Drain the bocconcini and place into a mixing bowl with the sliced olives.
  2. Tear the prosciutto into thin strips and add to the bowl.
  3. Quarter the tomatoes, remove the seeds and slice into wedges 1cm thick.Add to the bowl and gently toss to combine.
  4. Place into a serving bowl, season with salt and pepper and drizzle over olive oil.
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