Bocconcini, basil and tomatoes

Bocconcini, basil and tomatoes


2 people made this

About this recipe: Bocconcini's (fresh mozzarella) mild taste goes well with tomato and basil in this easy summer side dish.

Lynn Lewis

Serves: 4 

  • 300 g drained baby bocconcini (fresh mozzarella), cut in half
  • 500 g cherry tomatoes, cut in half
  • 1⁄2 cup (80g) black olives
  • 2 tablespoons chopped fresh flat–leaf parsley
  • 12 fresh Italian basil leaves
  • 2 teaspoons (10ml) olive oil
  • salt and freshly ground black pepper

Prep:15min  ›  Ready in:15min 

  1. Place bocconcini, tomatoes and olives in a serving bowl.
  2. Sprinkle on parsley and basil. Drizzle salad with olive oil and add salt and pepper to taste. Toss gently to combine.

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