This delicious Bocconcini Tomato Salad is the perfect use of fresh summer tomatoes and basil paired with fresh mozzarella and topped off with a balsamic glaze.
Tomatoes, fresh mozzarella and basil are a classic Italian flavor pairing from the Caprese Salad. This Tomato Bocconcini Salad recipe takes the traditional idea of a Caprese Salad but serves it in a bite-sized form with bocconcini cheese balls, grape tomatoes and fresh basil leaves for a fresh salad that pairs well with a wide variety of meals. This salad is grain-free, gluten-free and vegetarian as is and can easily be adjusted following the instructions below to make it low-carb and keto-friendly.
Here's what you need to make Bocconcini and Tomato Salad:
- grape tomatoes
- bocconcini mozarella balls
- extra virgin olive oil
- black pepper
- balsamic glaze
- whole fresh basil leaves
See recipe card for quantities.
Here's how to make Bocconcini Tomato Salad:
First, use a knife and cutting board to slice all of the tomatoes in half.
Then, add the olive oil, salt and pepper to a serving bowl, stirring to combine into a dressing.
Finally, add the tomatoes and bocconcini to the bowl with the oil, stirring to coat. Then top the salad with fresh basil leaves and a drizzle of balsamic glaze. Serve immediately upon assembling the salad.
Hint: For the best flavor, after purchasing tomatoes, store them at room temperature rather than in the refrigerator to preserve their fresh flavor and texture.
Want to substitute an ingredient in Tomato Bocconcini Salad recipe? Here's how:
- Grape tomatoes - use an equal amount of a different variety of tomatoes such as halved cherry tomatoes, quartered campari tomatoes or sliced roma tomatoes in place of the grape tomatoes.
- Bocconcini - use fresh mozzarella pearls in place of the bocconcini or a large ball of fresh mozzarella cut into chunks.
- Olive oil - use an equal amount of a different mild oil such as avocado oil.
Try one of these variations of Tomato and Bocconcini Salad:
- Spicy - add ½ teaspoon of red pepper flakes and 1 clove of fresh minced garlic to add some spice to the salad.
- Deluxe - add sliced red onion to add a little contrast of texture and flavor to the salad.
- Pasta salad - add some cooked pasta to this salad for a Bocconcini Pasta Salad.
- Low carb/ keto - omit the balsamic glaze to reduce the carbs in this salad so it's low-carb and keto-friendly.
This equipment comes in handy when making Tomato Basil Bocconcini Salad:
This salad is best when eaten immediately after mixing but leftovers can be stored in an airtight container in the fridge for up to 3 days. Just know the salad will get more soggy each day it sits.
To keep this recipe easy, purchase a pre-made Balsamic Glaze. Alternatively, use this method to make balsamic glaze yourself from just balsamic vinegar.
Serve fresh bocconcini as part of a charcuterie board or antipasto platter. Additionally, fresh bocconcini is delicious in salads, pasta salads, pasta dishes or on top of pizzas. Fresh bocconcini can be eaten chilled as is, cooked and melted, or marinated in olive oil and herbs for serving.
This recipe for Tomato and Bocconcini Salad has 227 calories per serving.
Looking for other easy salad recipes like this? Try these:
Serve this Bocconcini Tomato Salad with one of these Italian dishes for a balanced meal the whole family will love:
Bocconcini Tomato Salad
- Use a knife and cutting board to slice all of the tomatoes in half.
- Add the olive oil, salt and pepper to a serving bowl, stirring to combine into a dressing.
- Add the tomatoes and bocconcini to the bowl with the oil, stirring to coat. Then top the salad with fresh basil leaves and a drizzle of balsamic glaze. Serve immediately upon assembling the salad.
- Don't leave food sitting out at room temperature for extended periods.