Crisp Tomato & Bocconcini Salad
photo by FrenchBunny
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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.
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