This tomato bocconcini salad is a bright and flavorful spin on the classic caprese salad witch uses simple ingredients at their best. Ripe cherry tomatoes, tender bocconcini, and fresh basil are tossed with extra virgin olive oil and a hint of balsamic for a salad that's light and refreshing.
Serve this Tomato Bocconcini Caprese Salad with my Black Olive and Rosemary Focaccia Bread Recipe, Homemade Calzone Recipe or my Stromboli Recipe for an amazing combo!
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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This Tomato and Bocconcini salad has all the flavors of a traditional caprese salad. Caprese salads usually use regular ripe fresh tomatoes, and slices of fresh mozzarella cheese with fresh basil tossed in balsamic vinegar and a drizzle of a balsamic reduction.
While this tomato and bocconcini salad uses bocconcini and cherry tomatoes for quick preparation.
What do you serve with Caprese Salad?
This salad can be served on its own, as an appetizer, a side dish. Every bite of this salad will taste even better with some toasted crusty bread
The best time to make this tomato and bocconcini salad is during summer months when you can source ripe tomatoes. But most grocery stores carry tomatoes, grape tomatoes and cherry tomatoes which make putting this salad together easy any time of the year.
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Other salad recipes you might want to try are a light arugula salad with pear and prosciutto goat cheese salad, mediterranean salad, tomato and tuna salad or a spinach strawberry salad with a strawberry vinaigrette.
What are bocconcini?
Bocconcini are Italian for "little mouthfuls" of cheese. They are generally made from cows milk and are a type of unripened cheese that are very mild tasting. They are small round balls and come in different sizes like mini bocconcini or regular sized bocconcini.
Bocconcini are often used in place of fresh mozzarella cheese because of their similar flavor, texture and ingredients.
Ingredients
This recipe comes together nicely with the following ingredients: cubed or slices of tomatoes, grape tomatoes, cherry tomatoes or mixture that includes heirloom tomatoes, bocconcini or fresh mozzarella, olive oil, white wine vinegar, salt, black pepper, fresh basil leaves, balsamic reduction, crusty bread for dipping.
See recipe card for quantities.
How to Make Tomato Bocconcini Salad
In a medium bowl, combine the olive oil, vinegar, salt, ground pepper, and minced basil leaves. Mix well.
If you are using regular size bocconcini, you can cut them in half and place them in the bowl with the vinaigrette.
Do the same with the cherry tomatoes. I usually leave some cherry tomatoes whole because they are small enough as it is.
Mix well and ensure that the tomatoes and bocconcini and evenly coated with the vinaigrette.
If you like the taste of balsamic reduction you can drizzle some over the top before serving.
Chill if not serving immediately. Toast bread or serve the salad with some crusty bread.
Storage
Place any left over tomato and bocconcini salad in an airtight container and store refrigerated for up to 3 to 4 days.
These ingredients don't stand up well to freezing.
Top Tips
You don't need to use cherry tomatoes. You can use regular sized tomatoes, just cut them to your preferred size. Choose firm, ripe tomatoes so they hold up without becoming mushy.
Let the bocconcini come to room temperature before serving for maximum flavor
Tear the basil by hand to preserve its aromatic oils
Drizzle olive oil and balsamic reduction just before serving to keep the salad fresh and bright
Season with a pinch of salt and freshly cracked pepper to enhance all the flavors.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Vegan - make it vegan by adding vegan cheese or roasted tofu
- Balsamic - swap balsamic glaze for red wine vinegar with a pinch of sugar
- Tuna - add tuna for extra protein
- Herbs - add oregano or a sprinkle of fresh thyme for extra depth.
- Add-ins - tuna, quinoa, olives, roasted peppers or avocados add a
If you know how to make this recipe unique - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
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Recipe Details
Bocconcini Tomato Salad
https://easyhomemaderecipes.caEquipment
Ingredients
- ¼ cup Olive Oil
- 3 tbsp White Balsamic Vinegar or vinegar of your choice
- ½ tsp Salt
- 6 each basil leaves ripped or minced
- ground pepper to taste
- 7 oz Bocconcini Small or Mini
- 10 oz Cherry Tomatoes
- 1 baguette or French stick
- 3 tbsp balsamic glaze
- 2 basil leaves for garnish
Instructions
- In a medium bowl, combine the olive oil, vinegar, salt, ground pepper, and minced basil leaves. Mix well.¼ cup Olive Oil, ½ tsp Salt, ground pepper, 6 each basil leaves, 3 tbsp White Balsamic Vinegar
- If you are using regular size bocconcini, you can cut them in half and place them in the bowl with the vinaigrette.7 oz Bocconcini
- Do the same with the cherry tomatoes. I usually leave some cherry tomatoes whole because they are small enough as it is.10 oz Cherry Tomatoes
- Mix well and ensure that the tomatoes and bocconcini and evenly coated with the vinaigrette.
- Chill if not serving immediately, but let it come to room temperature prior to serving.
- Slice and toast your bread before serving. Drizzle balsamic glaze and extra basil over your salad. Serve immediately.1 baguette, 3 tbsp balsamic glaze
Notes
Top Tips
You don't need to use cherry tomatoes. You can use regular sized tomatoes, just cut them to your preferred size. Choose firm, ripe tomatoes so they hold up without becoming mushy. Let the bocconcini come to room temperature before serving for maximum flavor Tear the basil by hand to preserve its aromatic oils Drizzle olive oil and balsamic reduction just before serving to keep the salad fresh and bright Season with a pinch of salt and freshly cracked pepper to enhance all the flavors.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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