Tomato and Bocconcini Salad – a fresh and colourful caprese style salad of tomatoes with cherry bocconcini mozzarella balls, fresh basil and mint.
The recipe I am bringing you today is for a Tomato and Bocconcini Salad. It’s fresh and simple, and makes the perfect no-fuss side dish. The classic combination of tomato, basil and mozzarella plus fresh mint. Sure to be a summer favourite!
Ingredients you will need for this bocconcini salad
- Cherry/mini tomatoes
- Cherry bocconcini
- Fresh basil
- Fresh mint
- Garlic infused olive oil
- Fresh lemon juice
- Salt & pepper
Please see the recipe at the end of this post for detailed quantities & instructions.
How to make tomato and bocconcini salad
- Slice both the tomatoes and bocconcini balls in half and add to a bowl.
- Add fresh basil leaves and fresh mint leaves to the same bowl and toss lightly to combine.
- Add garlic infused olive oil, lemon juice, and salt & pepper to taste – serve immediately.
My top tips for making this fresh mozzarella salad
- I have used cherry bocconcini cheese for this recipe, but if you can’t find them you could substitute any other fresh mozzarella and just cut it to size.
- Any kind of cherry/mini tomatoes will do – whatever is available and takes your fancy. I have used a mixture of colours for visual effect, totally optional!
- Not a fan of mint? No problem, just substitute it for more basil!
- This recipe is best made just before serving. If you would like to make it ahead I would add the fresh herbs and dressing (olive oil, lemon juice, salt & pepper) just before serving.
- Have a little taste of your garlic infused olive oil before you use it as they can vary in garlic strength. If you think that the garlic flavour might be a bit strong, you can easily dilute it with plain olive oil.
Other bocconcini recipes you may like
Pesto Mozzarella Pasta Salad – a pasta salad with bocconcini, prosciutto & basil pesto dressing.
Cherry Bocconcini Balls with Chilli – cherry bocconcini that have been marinated in chilli, lemon and fresh herbs. Super easy appetizer!
Chorizo Tomato Pasta with Bocconcini – spicy fresh chorizo sausage combined with sweet tomatoes & basil, creamy bocconcini & crunchy crumbs.
I have to confess, my favourite part of this salad is the cherry bocconcini. Those milky little pearl-sized bites are one of my food weaknesses. I’ve been known to buy extra because they have a habit of jumping into my mouth before they make it to the salad. Sad but true, willpower is not my strong suit when it comes to bocconcini!
Lee-Ann x
Tomato and Bocconcini Salad
Ingredients
- 500 g cherry/mini tomatoes (1lb)
- 220 g cherry bocconcini (8oz)
- ⅓ cup fresh basil leaves
- ¼ cup fresh mint leaves
- 1½ tbsp garlic infused olive oil (see notes)
- juice of half a lemon to taste
- salt & pepper to taste
Instructions
- Slice the tomatoes (500g/1lb) and cherry bocconcini (220g/8oz) in half and add to a bowl.
- Add fresh basil leaves (⅓ cup) and fresh mint leaves (¼ cup) to the same bowl and toss lightly to combine.
- Add garlic infused olive oil (1½ tbsp), lemon juice (juice of ½ a lemon - to taste), and salt & pepper to taste - serve immediately.
Notes
- Flavoured olive oils are readily available in the supermarket along side their plain counterpart.
- I have used cherry bocconcini cheese for this recipe, but if you can't find them you could substitute any other fresh mozzarella and just cut it to size.
- Any kind of cherry/mini tomatoes will do - whatever is available and takes your fancy. I have used a mixture of colours for visual effect, totally optional!
- Not a fan of mint? Just sub for more basil!
- This recipe is best made just before serving. If you would like to make it ahead I would add the fresh herbs and dressing (olive oil, lemon juice, salt & pepper) just before serving.
- Have a little taste of your garlic infused olive oil before you use it as they can vary in garlic strength. If you think that the garlic flavour might be a bit strong, you can easily dilute it with plain olive oil.
I love a tomato salad, especially.when you live in warm weather year round. Can’t wait to try it!
Thanks Lizzy!