Bocconcini and Tomato Salad are perfect as an appetizer, side, salad or item to add to a brunch charcuterie board or any basic charcuterie board.
Simple ingredients make up this bocconcini and tomato salad like mini bocconcini, tomato or cherry tomatoes, and fresh basil. A tangy white balsamic vinaigrette adds the perfect finishing touch to this delicious Bocconcini and Tomato Salad.
What are bocconcini made of?
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.
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What do you serve Bocconcini With?
Bocconcini can be served on their own as an appetizer or added to a salad like in this tomato and bocconcini salad.
Serve this Tomato and Bocconcini Salad with one of these dishes:
- Charcuterie
- Other Appetizers like hummus, and wings.
- Pizza
- Zucchini Fries
- Butternut Squash Soup
The best time to make this tomato and bocconcini salad is during summer months when tomatoes are at their ripest. 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.
Ingredients
This recipe comes together with the following ingredients:
- Tomatoes, grape tomatoes or cherry tomatoes
- Bocconcini
- Olive oil
- White wine vinegar
- salt
- ground pepper
- Fresh basil leaves
See recipe card for quantities.
Instructions
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.
Chill if not serving immediately.
Hint: You don't need to use cherry tomatoes. You can use regular sized tomatoes, just cut them to your preferred size.
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
- Cucumbers - add cucumbers or peppers for added taste
- Tuna - add tuna for extra protein
- Grain - add a grain like quinoa, couscous or rice
If you know how to make this recipe unique or suit your diet - 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.
Equipment
You'll need different size bowls and a cutting board for this recipe. A large spoon and knives will also come in handy.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
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.
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.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
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Recipe Details
Bocconcini and Tomato Salad
Ingredients
- 200 grams Bocconcini Small or Mini
- 284 grams Cherry Tomatoes
- ¼ cup Olive Oil
- 3 tbsp White Balsamic Vinegar
- ½ tsp Salt
- 1 pinch ground pepper
- 6 each Basil Leaves minced
Instructions
- 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.
- Chill if not serving immediately.
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