Bocconcini Caprese

    15 minutes

    Bocconcini are small balls of fresh mozzarella, an Italian cheese made from buffalo milk but now also made from cow's milk. Soft and fresh they keep for 2 days in brine in the refrigerator.

    317 people made this

    Serves: 6 

    • 4 large ripe tomatoes, sliced
    • 500g fresh bocconcini, sliced
    • handful fresh basil leaves
    • 2 tablespoons extra virgin olive oil
    • fine sea salt to taste
    • freshly ground black pepper to taste

    Preparation:15min  ›  Ready in:15min 

    1. On a large platter, alternate and overlap the tomato slices, mozzarella slices and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

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    Reviews in English (251)


    Something else. I've been making this salad for years. However, I add a lot of balsamic with only a splash of olive oil (plus at least 3-4 cloves of fresh chopped garlic). Mix together and let the flavours marinate together (it tastes delicious when the balsamic vinegar and garlic flavours soak into the cheese). Just a little Sicilian twist to the caprese salad.  -  08 Oct 2008


    Used different ingredients. Delicious salad! I sprinkled garlic and oregano across mine for an extra kick!  -  08 Oct 2008


    Used different ingredients. Very good! I added sliced black olives to mine. I also added balsamic vinegar (same amount as oil). The only thing I would change is to maybe let the cheese sit in the oil, vinegar, basil mixture a little bit to soak up some of the flavour.  -  08 Oct 2008