Recipe by Lainey39
This is one of my favorite salads I used to always buy in the deli of my grocery store until I found this recipe! It is a recipe I got from Rachael Ray's magazine. Boccoccini are bite-size balls of fresh mozzarella. You can substitute 1/2-inch cubes of regular fresh mozzarella, but it's not as good.
Top Review by cmcclain
I tripled this recipe and took it to a family reunion. They loved it! I got a request to make it for a bridal shower and I'll be proud to do that! I used red wine vinegar and also tossed in a teaspoon of Italian dressing.
- 1⁄4 cup red onion, thinly sliced
- 3 tablespoons red wine vinegar
- 1 cup red and yellow grape tomatoes (halved) or 1 cup cherry tomatoes (halved)
- 1⁄3 cup mixed pitted black olives or 1⁄3 cup green olives, chopped
- 2 tablespoons fresh basil, chopped
- 4 teaspoons extra virgin olive oil
- 1 1⁄2 cups unsalted bocconcini, quartered (or bite-size mozzarella)
- salt, to taste
- fresh ground pepper, to taste
Directions See How It's Made
- On large plate, toss the onion with the vinegar and a pinch of salt.
- Spread in a single layer and let sit for 20 minutes to pickle.
- In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
- In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
- Fill 4 martini glasses with the tomato salad, bocconcini and onions.