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.
You Will Need
How to Make It
Step 1- Slice Ingredients
Wash and trim the tomatoes then slice into rounds and slice any large rounds in half.
Place them in a shallow mixing bowl, season with some sea salt and let stand for ten minutes or so.
Drain the bocconcini balls then slice them in half.
Wash and dry the basil leaves and drain the capers.
Step 2 - Toss 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 a salad platter and chill until you are ready to serve.
Tips and Questions
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.
What Are 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.
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 absolutely adore this salad even on the following day because of how the tomatoes soak up the flavours of balsamic and red wine vinegar, though some might find them slightly soggy.
- Personally, I enjoy serving it on toasted ciabatta bread or Cretan barley rusks.
- 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 tablespoon balsamic
- 3 tbsps red wine vinegar
- 4 tablespoon 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.