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Bocconcini Mozzarella And Tomato Salad

This is equally as delicious as Caprese salad, but instead of buffalo mozzarella, it uses cow’s milk mozzarella instead.  Bocconcini are small pieces of fresh mozzarella that undergo no further ripening after being packed in slightly salty water, and have a soft and silky smooth texture.

Bocconcini Mozzarella And Tomato Salad

Bocconcini Mozzarella And Tomato Salad

I’ve made this Bocconcini Mozzarella And Tomato Salad as part of a Italian-Mediterranean inspired dish.  Complete recipe and video can be found here:

High Definition Video Presented Here:

Preparation time: 10 minutes

Serves: 4


  • 2 cup of Bocconcini Mozzarella balls
  • 2 cups of grape tomatoes
  • 1 good bunch of basil leaves, julienne sliced
  • 1/2 cup of finely-diced yellow or red onions
  • Juice of half a lemon
  • 2 glugs of balsamic vinegar (not the expensive kind)
  • 6 glugs of extra virgin olive oil
  • 1/2 clove of garlic, finely minced
  • Salt and Pepper


  1. Slice each grape tomato in half (or if you’re using regular tomatoes, dice them in bite-sized chunks)
  2. Julienne cut the basil leaves into long thin slices
  3. Finely dice the yellow onion
  4. Combine tomatoes, basil, onions, and bocconcini mozzarella balls in a salad bowl
  5. Add Olive oil, balsamic vinegar, and a bit of lemon juice
  6. Mix well, and season to taste with salt and pepper

Serve with basil pesto linguine and chicken breast stuffed with Mediterranean herb goat-cheese, wrapped in prosciutto bacon.  Enjoy!

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2 Responses to “Bocconcini Mozzarella And Tomato Salad”

  1. Timothy King says:

    What is a “glug”?

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