Tomato and Bocconcini Mozzarella Salad

From Kvell in the Kitchen by
March 10, 2012

Yesterday’s burst of warm weather triggered this craving for the classic summer combination of heirloom tomatoes, mozzarella and fresh basil. A huge fan of anything mini (Baked by Melissa, cake pops, mac and cheese cups, you name it), this Tomato and Bocconcini Mozzarella Salad uses grape tomatoes and mozzarella balls as a fun miniature take on the traditional pairing. In fact, bocconcini means “small mouthfuls” in Italian!
Tossed simply with a good olive oil and balsamic vinegar and a generous sprinkle of salt and pepper, this salad wins across all audiences from the pickiest eater to the true gourmand. Multicolored heirloom grape tomatoes spruce up the salad visually and add a slight variety in taste. Bocconcini mozzarella can be found at any specialty cheese shop plus Whole Foods or Trader Joes, but if you have trouble locating it, another aesthetically pleasing presentation would be to stack thinly sliced rounds of regular mozzarella and tomatoes. If you can find both yellow and red tomatoes, alternate them between layers of cheese and fresh basil, and finish by drizzling the olive oil and balsamic on top of the stack and around the plate.
Tomato and Bocconcini Mozzarella Salad (derived from Balducci’s)
Prep time: 5 minutes
Yield: 4-6 servings

Ingredients:
1 1/2 pints grape tomatoes
3/4 lb fresh bocconcini mozzarella
2 tablespoons extra virgin olive oil
1 tablespoon quality balsamic vinegar
6-8 fresh basil leaves
salt and pepper to taste

Directions:
1. Toss together grape tomatoes, fresh mozzarella, olive oil and balsamic vinegar.
2. Season to taste with salt and freshly cracked black pepper
3. Tear the basil into large pieces and toss into the salad (alternatively, chop leaves horizontally to create thin strips)
4. Serve chilled or at room temperature

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice