Tomato and Bocconcini Salad

Tomato and Bocconcini Salad
  • Prep Time
  • 4Servings


  • 1/4 cup thinly sliced red onion
  • 3 tablespoons red wine vinegar
  • Salt
  • 6 ounces red and yellow grape or cherry tomatoes, halved (1 cup)
  • 1/3 cup pitted black and green olives, chopped
  • 2 tablespoons chopped fresh basil
  • 4 teaspoons extra-virgin olive oil
  • Pepper
  • 1/2 pound unsalted bocconcini (or bite-sized mozzarella), quartered (1-1/2 cups)


On a large plate, toss the onion with the vinegar and a pinch of salt. Spread in a single layer and let sit for 20 minutes to pickle.

In a bowl, combine the tomatoes, olives, 1 tablespoon basil and 2 teaspoons olive oil; season lightly with salt and pepper. In a separate bowl, combine the bocconcini, remaining 1 tablespoon basil, remaining 2 teaspoons oil and a pinch of salt.

Fill 4 martini glasses with the tomato salad, bocconcini and onions.