Spring Tomato Basil Bocconcini Salad

Spring Tomato Basil Bocconcini Salad by 2sistersrecipes.com

Tired of cooking?  Then make this Spring Tomato Basil Bocconcini Salad as a simple and beautiful Caprese salad!  No-fuss and no cooking, it’s loaded with cherry tomatoes, fresh basil, and little creamy mozzarella balls, known as bocconcini. Best of all, it’s ready in 10 minutes!

 

Spring Tomato Basil Bocconcini Salad by 2sistersrecipes.com

 

For this recipe, you will need:

  • bocconcini mozzarella balls

  • cherry tomatoes

  • extra virgin olive oil

  • fresh basil

  • and garlic

         

When you combine soft little mozzarella balls with fresh cherry tomatoes, extra virgin olive oil, fresh basil, and a touch of garlic, you’re creating a wonderful balance of richness, color, and flavor.

No need to add any vinegar to this salad; but if you wish, a splash of balsamic vinegar couldn’t hurt and can be added for more deliciousness!

**Keep in mind, the balsamic vinegar will turn these little white cheese balls into a brownish color, so you will want to add in the balsamic only seconds before you serve.

 

Spring Tomato Basil Bocconcini Salad by 2sistersrecipes.com
 

Colorful and delicious, this tomato basil bocconcini salad is very light, healthy, and nutritious! Everyone can enjoy it any time of the day.

This is a super easy salad to prepare and can be made ahead.  Just chill it for a few hours before serving.  It not only tastes delicious, but it’s also visually satisfying.  After all, it’s the colors of the Italian flag! 

Perfect to serve for lunch, brunch, or a simple dinner. 

I love this salad for so many reasons.  It’s a quick method for making a traditional Caprese salad, plus it will make a beautiful splash of color on your table.   

You can serve it alone or serve it with your favorite pasta, like our Easy Pasta Salad with Bocconcini Tomatoes and Basil. 

 

Spring Tomato Basil Bocconcini Salad by 2sistersrecipes.com

Bocconcini mozzarella can be found in most gourmet supermarkets and at Costco.

They are delicious creamy little bite-size mozzarella balls and are sold in plastic containers filled with water.  Just use a spoon to take out as many as you need and seal it again. 

Bocconcini are terrific to keep them in your fridge and have them available to toss into other salads. 

Refrigerated fresh mozzarella will last up to four to six weeks from the date of manufacturer, assuming that it’s salted. You should also check the use-by-date on the package.  Once opened, it should be refrigerated and used within three to five days.

We LOVE Caprese salads all year long!  So make this delicious Spring Tomato Basil Bocconcini Salad this week! 

You going to love it too!  🙂

ENJOY!!

 

 

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Yield: 4 to 6

Spring Tomato Basil Bocconcini Salad

Spring Tomato Basil Bocconcini Salad

Spring Tomato Basil Bocconcini Salad ~ is an easy and colorful salad made with cherry tomatoes, fresh basil, and little creamy mozzarella balls, known as bocconcini. All these fresh ingredients will give you a spring and summer salad that is made and ready in 10 minutes!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups cherry tomatoes
  • 3 cups fresh mini mozzarella balls
  • 2 Tbsp. fresh chopped basil
  • 1 garlic clove -minced
  • 4 Tbsp. extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Slice each tomato in half and toss in a bowl with fresh mozzarella balls, chopped basil, olive oil, garlic, salt, and pepper.
  2. Garnish with fresh basil leaves and serve.
  3. You can chill this salad in the fridge a few hours before serving if you prefer. This salad is best served chilled.
  4. Serves 4 to 6

Have fun and snap a photo and post it on Instagram and on Pinterestbe sure to tag us @2sistersrecipes. 

Thanks for stopping by!

  xo Anna and Liz

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16 Comments

  1. So exciting to get ready for fresh tomatoes and basil available in our local markets as well as (soon, I hope) in our gardens! I love the idea of using creamy bocconcini! Oh Yum ! Happy spring to you both!
    xo

  2. Thanks for the recipe. In my humble opinion, I found the garlic overpowered the delicate flavors of the bocconcini and the tomatoes. Alternate – ditch the garlic and drizzle small amount of balsamic. Good quality balsamic and olive oil are a combination that is very hard to beat and works well for dipping breads after you have eaten the salad. Presentation is also kicked up a notch with the pretty lines of dark balsamic.