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tomatoes bocconcini basil and mint in a white bowl

Tomato and Bocconcini Salad

Tomato and Bocconcini Salad - a fresh and colourful salad of tomatoes with cherry bocconcini and fresh herbs.
Course Side Dish, Salad
Cuisine Modern Australian
Keyword tomato and bocconcini salad
Total Time 15 minutes
Servings 6 as a side
Calories 143kcal
Author Lee-Ann Grace | Chef Not Required


  • 500 g cherry/mini tomatoes (1lb)
  • 220 g cherry bocconcini (8oz)
  • cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • tbsp garlic infused olive oil (see notes)
  • juice of half a lemon to taste
  • salt & pepper to taste


  • 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.


  • 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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*