Bocconcini Salad

Salad Ingredients

• 2 slices of bread (chewy continental type breads work best)
• Extra virgin extra virgin olive oil
• 2 boiled eggs
• Half iceberg lettuce, washed and shredded
• 1 bag rocket leaves, washed
• 1 punnet cherry tomatoes, halved
• 2 spring onions, finely chopped
• 1 red capsicum, cut into strips
• 100g fresh bocconcini, torn or cut into bite-size pieces
• 1 handful fresh parsley leaves

Dressing ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Pepper, to taste

1. Preheat the oven to 100^oC.
2. Cut the bread into 1-2 cm squares and place on a baking tray that has been covered with baking paper.
3. Sprinkle the bread with extra virgin olive oil and place in oven for 30 minutes or until it becomes crisp.
4. Peel the eggs and cut into halves.
5. To make dressing, mix vinegar and extra virgin olive oil with pepper to taste. Stir well.
6. Place all ingredients, except dressing and eggs, into a large bowl.
7. Place the eggs on top of the salad and pour dressing over the top.
8. Serve immediately.