Tomato and Bocconcini salad – Insalata di Pomodori e Bocconcini

This is a perfect simple refreshing antipasto or an accompanying salad. Antipasto is eaten before other courses. It’s one of Italy’s delicious traditions and consists of varied and extremely tasty nibbles.


  • 4 medium size ripe tomatoes
  • 500 large bocconcini cheese or mozzarella
  • Basil leaves


  • ¼ cup extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, crushed

Cut tomatoes and bocconcini into 5mm slices.

Layer tomatoes and bocconcini alternatively on serving plate, sprinkle with basil and dressing.

Dressing: Combine all ingredients and mix well.  Recipe can e made 3 hours ahead and stored covered in refrigerator. Not suitable for freezing.

Great antipasto or accompaniment with a buffet Italian meal.