Best 3 Tomato And Bocconcini Salad Recipes

**Captivating Your Taste Buds: A Culinary Journey with Tomato and Bocconcini Salad**

Embark on a delightful culinary adventure with our tantalizing Tomato and Bocconcini Salad, a symphony of flavors that will leave your taste buds in awe. This refreshing and vibrant salad showcases the perfect harmony between sweet, tangy, and creamy textures, making it an ideal appetizer, side dish, or light lunch. Dive into the diverse collection of recipes featured in this article, each offering a unique twist on this classic Italian dish. From the simplicity of a traditional Caprese salad to the exquisite Grilled Tomato and Bocconcini Skewers, discover a world of culinary possibilities that will elevate your dining experience. Indulge in the vibrant colors and delectable flavors of fresh tomatoes, luscious bocconcini cheese, aromatic herbs, and zesty dressings, creating a symphony of flavors that will tantalize your senses. So, prepare to embark on a culinary journey that celebrates the beauty and versatility of the Tomato and Bocconcini Salad.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND BOCCONCINI SALAD

Tomato and Bocconcini Salad image

This salad should be made with the freshest ingredients possible, and is a delight as a side to most any meal! If you can't find, or don't have bocconcini, you could use another size of fresh mozzarella instead.

Provided by Sarah

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup olive oil
½ cup balsamic vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
4 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups grape tomatoes
1 cup fresh bocconcini cheese, cut into bite-sized pieces
1 cup minced red onion

Steps:

Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 9.8 g, Cholesterol 15.7 mg, Fat 22.7 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 5.4 g, Sodium 445.1 mg, Sugar 4.8 g

BOCCONCINI AND TOMATO SALAD

Bocconcini and Tomato Salad image

In this take on Italy's caprese salad, fresh parsley replaces the traditional basil and olives are added to give the dish a pleasantly briny element.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

3 pints mixed small heirloom tomatoes (6 cups), halved or quartered if needed
2 1/2 cups fresh flat-leaf parsley
2 cups bocconcini (mini mozzarella balls; 8 ounces), torn into pieces
1 1/3 cups mild green olives, such as Cerignola (6 ounces), pitted and sliced
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Coarse salt and freshly ground pepper

Steps:

Combine tomatoes, parsley, bocconcini, olives, oil, and vinegar in bowl, and toss to combine. Season with salt and pepper. Serve immediately.

TOMATO, CUCUMBER AND BOCCONCINI GRAIN SALAD RECIPE - (4.5/5)

Tomato, Cucumber and Bocconcini Grain Salad Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 11

Ingredients

1 1/2 cups wheat berries, rinsed
5 1/4 cups water
1 1/2 cups cherry tomatoes, quartered
3 green onions, finely chopped
1 cucumber, diced
1 cup bocconcini cheese, diced
1/2 cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
Salt and freshly ground pepper, to taste
Handful fresh basil, chopped

Steps:

Add water, pinch salt and wheat berries to a medium saucepan. Bring to a rolling boil. Reduce heat to a simmer. Cover and cook until tender, about 1 hour. Drain well. Let cool. To cool faster, spread out on baking sheet. In a large bowl, combine cooked wheat berries, tomatoes, green onions, cucumber and cheese. To make the dressing: whisk together olive oil, apple cider vinegar, Dijon mustard and salt and pepper. Toss dressing with salad. Stir in basil. Let salad stand in fridge to develop flavours before serving, about 30 minutes.

Tips:

Choose ripe, flavorful tomatoes. This is the key to a great salad. Look for tomatoes that are deep red in color and have a slight give when you gently squeeze them.
Use fresh bocconcini cheese. Bocconcini is a soft, mozzarella-like cheese that is perfect for salads. It has a mild, milky flavor that pairs well with the tangy tomatoes.
Add some fresh herbs. Herbs like basil, oregano, and thyme add a pop of flavor and freshness to the salad. You can also use dried herbs, but fresh herbs are always best.
Don't overdress the salad. A little bit of olive oil and vinegar is all you need to dress this salad. Too much dressing will overpower the flavors of the tomatoes and cheese.
Serve the salad immediately. This salad is best enjoyed fresh. The tomatoes and cheese will start to wilt if you let it sit for too long.

Conclusion:

This tomato and bocconcini salad is a simple, yet delicious, summer salad. It's perfect for a light lunch or dinner, or as a side dish at a barbecue or picnic. The fresh tomatoes and cheese are perfectly complemented by the tangy dressing and fresh herbs. This salad is sure to be a hit with everyone who tries it.