1 pound bocconcini (small mozzarella balls)
1/4 cup oil from jarred sun-dried tomatoes
Pinch of sea salt
2 tablespoons chopped fresh parsley
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.
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