Tomato and Bocconcini Salad

Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. On large plate, toss the onion with the vinegar and a pinch of salt.
  2. Spread in a single layer and let sit for 20 minutes to pickle.
  3. In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
  4. In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
  5. Fill 4 martini glasses with the tomato salad, bocconcini and onions.

Reviews

(9)
Most Helpful

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.

cmcclain June 28, 2012

This was such a great tasting and colorful looking salad. I had used a mix of the Kalamata and green olives. I also had found the pearl size Bocconcini cheese. This was such a quick salad to put together. Had a yummy flavor with the fresh basil too, I had just put in a few extra fresh chopped leaves than what is asked for. I also cut the recipe in half since we were only 2 and I served it as a side with a pulled pork sandwich. Was yummy !!!! Thanks so much for sharing your recipe Lainey. Will be making this salad again, we loved it.

FrenchBunny September 20, 2010

This salad was great for me since I already had most of the ingredients. The red onion I bought for this ended up in something else so I sued some scallions instead, which I actually think I might prefer over stronger flavored onions. I used a mix of pimiento stuffed green olives and pitted kalamata olives (using up the green olives), and since I already had the fresh mozz in one piece I used that and can't really see any reason it would taste much different, and I think the biggest difference there would be the appearance, since the little balls would be more attractive than cut cheese. I used equal parts virgin olive oil with the vinegar, since it is a ratio I prefer. And I did go a little heavier on the basil. Tasted great! Thank you.

Sue Lau May 01, 2008

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