Two things inspired this - a view of Jacques Pepin's site for fast food and his recipe for baby mozarella salad and a conversation with a market vendor on what to do with herbed feta cheese. In the end I used boccancini as the base for the salad and added , diced red onion, sundried tomatoes, oven dried tomatoes with thyme (from my freezer), capers, olives, campari tomatoes with some torn basil, a splash of balsamic vinegar and a splash of olive oil with a bit of salt and pepper. It made a lovely lunch, served with some dip and taco chips out on the patio.
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