Bocconcini Tomato Salad Recipe

Simply said, bocconcini tomato salad is where simplicity meets incredible taste.


  • 1 lb cherry or on the vine tomatoes
  • 2/3 lb bocconcini or, better yet, mozzarella di bufala
  • fresh basil
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper to taste

Wash the tomatoes and cut them in round layers about a quarter of an inch thick. Cut the bocconcini in layers as well, and place them on top of the tomato pieces. Wash the fresh basil and cut it into small pieces, then sprinkle them on top of the salad. Add the extra virgin olive oil and the balsamic vinegar. Lastly, add salt and pepper to taste.

I love to eat this salad with warm-from-the-oven ciabatta bread ... and a good glass of Tuscan wine, like a chianti. :-)

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Why is olive oil so good and yet so healthy at the same time?

We're used to having to choose between the two. For example, when we're presented with food that tastes like cardboard but we're told is full of organic, unsweetened fiber. ;-)

Well, olive oil is mostly composed of mono unsaturated fatty acids. These acids can help lower the risk of heart disease by lowering cholesterol levels. They can also help normalize blood clotting and be beneficial to blood sugar control (re: diabetes). Olive oil is rich as well in antioxidants and in vitamin E, which are believed to play a role in cancer prevention.

So, enjoy olive oil in its many uses, mainly culinary ... and remember that the secret is to add olive oil to other quality ingredients (e.g. tomatoes, feta, arugula, bocconcini, etc) to end up with absolutely delicious and healthy food!