-----S.F.Chronicle's marinated bocconcini salad------------

This recipe appeared in the S.F.Chronicle "Food" section (1 August 2007)
and I've been enjoying variants of it ever since.  The key ingredient is
the little blobs of mozzarella cheese, often sold as "perlini" (little
pearls) or "ciliegine" or "bocconcini."  Start by making the garlic dressing,
then let the dressing cool, then pour it over the salad: 

The dressing:
  olive oil, 1/4 cup
  2-3 cloves of garlic, peeled & crushed
  1/2 teaspoon dried hot red pepper flakes
  1 teaspoon dried oregano
Heat ingredients in a skillet over a very low gentle heat,
stirring frequently.  Get the garlic slightly brown.  Let it
cool completely before use.

The salad:
  1/2 cup of perlini (little mozzarella balls) thoroughly drained
  1/2 cup of tiny tomatoes: cherry (halved), grape, whatever is smallest
  bunch of basil leaves torn up
  1/2 cup olives.  Chronicle recommends Kalamata; I've tried others too.
  small pinch salt.

Pour the dressing over the salad, mix well, and serve.  Wow.