Prepare the ingredients
Fill a bowl with icy cold water. Soak the rocket leaves in it for one minute and drain the water. Pat them dry with a paper towel. Cut the cherry tomatoes into halves and place in a bowl.
Marinate the cherry tomatoes
Add half the sun-dried tomato & olive tapenade to the bowl of cherry tomatoes. Mix well so they are evenly coated and set aside to marinate.
Plate the salad
Arrange the bocconcini in the middle of a flat serving plate, ideally with rounded edges to hold in the ingredients. Surround the bocconcini with rocket leaves and marinated cherry tomatoes. Scatter the walnuts and croutons over the rocket leaves. Evenly distribute the rest of the tapenade over the salad. Add small scoops of onion jam.
Dress the salad and serve
Drizzle generous amounts of balsamic reduction over the bocconcini and the rest of the salad to season the ingredients. Add basil oil evenly. We recommend adding all the dressing provided, but you may adjust to taste. Serve at room temperature or slightly chilled.
