Crisp Tomato & Bocconcini Salad

"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."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by PalatablePastime photo by PalatablePastime
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Baby Kato photo by Baby Kato
Ready In:




  • 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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  1. 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 seasoning.
  2. 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.
  3. 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.
  4. A great salad for the summer. I used fresh from the garden cherry tomatoes and the fresh mozzarella. So fresh and delicious.
  5. Wow, what a great salad! My husband flipped for it. Easy and a beautiful presentation too. Thanks for posting this one.


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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