Cherry tomato and bocconcini salad
Bocconcini is a variety of mozzarella, an Italian cheese originating from Naples. The particularity of bocconcini is that it can be eaten in one bite, unlike mozzarella which is most of the time sold in a ball that must be sliced. Quick to make and very fresh, this cherry tomato and bocconcini salad will be your favorite summer recipe.
- 1 kg of cherry tomatoes
- 18 bocconcini balls
- 200ml olive oil
- 75ml balsamic vinegar
- Salt pepper
Preparation 5 minutes
Cooking 5 minutes
Wash the cherry tomatoes, drain them, cut them in half, then reserve them in a bowl.
How to peel and seed tomatoes easily?
Slice the bocconcini balls into four and add them to the cherry tomatoes.
Pour in the olive oil and then the balsamic vinegar. Salt, pepper.
Serve well chilled.
To bring color to your cherry tomato and bocconcini salad, you can add a few basil leaves, an essential herb in fresh tomato salad. If you can, chill the salad for a few minutes before serving.