Tomato and Bocconcini Salad Recipe

Tomato and Bocconcini Salad Recipe

  • 1/4 cup thinly sliced red onion
  • 3 tablespoons red wine vinegar
  • Salt
  • 6 ounces red and yellow grape or cherry tomatoes, halved
  • 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-size mozzarella), quartered
  1. 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.
  2. 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.
  3. Fill 4 martini glasses with the tomato salad, bocconcini and onions.
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