Tomato Bocconcini Salad

8 small bocconcini
2 tablespoons fresh basil, chopped
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
2 large tomatoes, sliced

1. Marinate bocconcini in basil, thyme, rosemary, garlic, red pepper flakes, lemon zest, lemon juice and olive oil for 3 days.
2. Tear bocconcini and serve with sliced tomatoes and a drizzle of the infused oil or vinaigrette.

Makes 4 servings