This Tomato Bocconcini Salad will soon become a summer favourite! So quick and easy to prepare and loaded with sweet aromatic summer tomatoes and creamy slices of soft cheese.
Out tomato bocconcini salad is such a simple salad to put together, it is just a matter of chopping everything up and then just tossing it together. This makes it an ideal salad to make when you are in a hurry and great for family dinners or barbecues.
Ingredients & Substitutions
What is bocconcini?
It is a white, semi-soft, unripened mild cheese that originated from Naples – just like mozzarella!
Can I use mozzarella instead?
The short answer is yes you can easily substitute mozzarella for bocconcini in this salad just slice it in thinner slices.
Are Bocconcini and Mozzarella Made the Same Way?
Both mozzarella and bocconcini are made with the pasta filata method, this is where curds are dipped into hot whey and stretched and pulled to give the cheese its characteristic elasticity.
Mozzarella and bocconcini can be made with buffalo milk, cow milk or a combination of both. The difference between mozzarella and bocconcini is in its size as bocconcini is formed into smaller balls than mozzarella.
The best tomatoes to use
We have used a colourful assortment of aromatic heirloom tomatoes, but any sweet aromatic summer tomato will do here such as truss or beefsteak tomatoes. You could even use any small,tomato variety such as cherry or mini Roma tomatoes then just slice them in half.
You Will Need
How to Make It
Wash and trim the tomatoes then slice into rounds and slice any large rounds in half.
Place them in a shallow mixing bowl, season and let stand.
Drain the bocconcini balls then slice.
Wash and dry the basil leaves and drain the capers.
2TOSS EVERYTHING TOGETHER
Add the sliced bocconcini, basil leaves, oil and tablespoons of vinegar to the bowl with the tomatoes and season.
Mix well to combine, taste and adjust seasonings according to your liking.
Arrange in salad platter and chill until you are ready to serve.
This salad is great with grilled meats and poultry, roasts, casseroles as well as with Italian classics like pizza, pasta, risotto. Try it with…
Can I Make It Ahead
This salad can be made up to two hours in advance just leave out the basil and the dressing until just before serving and mix through at the last minute. This is to prevent your basil from browning.
What About the Leftovers
I still love this salad the next day as I love how the tomatoes have marinated in the balsamic and red wine vinegar even though some may feel that the tomatoes are a bit soggy 🤷🏻♀️ I just love it on some toasted ciabatta bread or Cretan barley rusks.
If you blitz the leftovers in your blender or food processor and freeze it is great to use in your next tomato based recipe.
More Tomato Salad Recipes
- 1 kg heirloom tomatoes (use different colours, approx. 2.2 lbs)
- 250 grams bocconcini balls (approximately 8.82 oz)
- ⅓ cup small basil leaves
- 4 tbsps baby capers
- 3 tbsp balsamic
- 3 tbsps red wine vinegar
- 4 tbsp olive oil
- Sea salt and cracked black peppe
- Wash and trim the tomatoes then slice into rounds and slice any large rounds in half.
- Place them in a shallow mixing bowl, season and let stand.
- Drain the bocconcini balls then slice.
- Wash and dry the basil leaves, drain the capers.
- Add the sliced bocconcini, basil leaves, oil and vinegars to the bowl with the tomatoes and season.
- Mix well to combine, taste and adjust seasonings according to your liking.
- Arrange in salad platter and chill until you are ready to serve.