Yield
Makes 8 appetizer servings

This version of the classic tomato and mozzarella salad uses cherry tomatoes which are tossed with small balls of mozzarella, basil and olive oil.

How to Make It

Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.

Ratings & Reviews

ssnidertoo's Review

cdgregor
June 11, 2012
Love this recipe! Easy to make, refreshing, and sooo good! I also sometimes add Balsamic for a change. This is a great recipe for lunch, a side for dinner, or even a snack. Love to make this one for potlucks and picnics too!

cdgregor's Review

ssnidertoo
January 01, 2010
I love this salad. It's easy to make and really satisfying. Sometimes I add a bit of balsamic to change it up. The sea salt really helps to give it some extra flavor and you can use less than regular salt. I can pack it for lunch or make it fresh as a side for dinner.