Tomato and Bocconcini Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is one of my favorite salads I used to always buy in the deli of my grocery store until I found this recipe! It is a recipe I got from Rachael Ray's magazine. Boccoccini are bite-size balls of fresh mozzarella. You can substitute 1/2-inch cubes of regular fresh mozzarella, but it's not as good. Ingredients:
1/4 cup red onion, thinly sliced |
3 tablespoons red wine vinegar |
1 cup red and yellow grape tomatoes (halved) or 1 cup cherry tomatoes (halved) |
1/3 cup mixed pitted black olives or 1/3 cup green olives, chopped |
2 tablespoons fresh basil, chopped |
4 teaspoons extra virgin olive oil |
1 1/2 cups unsalted bocconcini, quartered (or bite-size mozzarella) |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. On large plate, toss the onion with the vinegar and a pinch of salt.
2. Spread in a single layer and let sit for 20 minutes to pickle.
3. In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
4. In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
5. Fill 4 martini glasses with the tomato salad, bocconcini and onions.
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