Summer Tomato and Bocconcini Salad

Tomatoes are now in season! The image features a recipe for a tomato salad that is ideal for summer. It's a dish full of flavor that can be assembled quickly, making it a perfect meal for hot days. It can be served on fresh bread or toast to make it more substantial. The recipe is flexible and can be adjusted to serve two or more.

Ingredients

1 cup bocconcini, halved
1.5 cups cherry tomatoes, halved (or 1.5-2 tomatoes sliced thinly)
1/2 cup basil leaves, roughly chopped
Balsamic glaze (to drizzle)
1/2 cup kalamata olives (omit if you don't like olives)
1 garlic clove, grated or minced
2-3 tbls olive oil
1-1.5 tbls of red wine or champagne vinegar
Generous pinch of dried oregano (or 1tbls of fresh chopped)
Pinch of salt

Steps

Whisk or shake in a jar the garlic, olive oil, vinegar, oregano, and salt.
Add tomatoes, bocconcini, olives, and basil to a bowl.
Add dressing and gently toss.
Drizzle with balsamic glaze (a little goes a long way, so start with less and add more to taste).

Summer Tomato and Bocconcini Salad

Total time

Servings

Ingredients

Steps

Recipe Card