Place the bocconcini in a shallow plate. Drizzle the oil over them, add the salt and sprinkle the parsley over the top. Toss lightly, and enjoy. (Try one wrapped in a small slice of prosciutto.)
Try other flavor combinations from the pantry: Dilute a little homemade or store-bought pesto with some good olive oil, and use it as a dressing for the bocconcini. Top with sea salt, and you're in business.
Recipe courtesy of Laura Vitale, 2014