Tomato and Bocconcini Salad

Total Time
10mins
Prep
10 mins
Cook
0 mins

A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.

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Ingredients

Nutrition

Directions

  1. Slice the tomatoes into twelve 1/2-inch slices.
  2. Slice the bocconcini into twenty-four 1/2-inch slices.
  3. Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
  4. Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.
Most Helpful

5 5

yummy with basil and tomatoes from the garden or local farm! I also drizzle a little balsamic.

5 5

this is always lovely and simple. i like a bit of balsamic vinegar on mine to give it a kick. it tastes very light but read your nutritional labels! this cheese tends to be high fat, totally worth it though

5 5

this is one of my favorite summer salads. i used home grown basil and red, yellow, and orange tomatoes. i also used fresh buratta cheese that i purchased in the italian market. very colorful and delicious.