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Bocconcini Caprese
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.
Ingredients
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
Directions
Preparation:15min ›
Ready in:15min
- 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 and Ratings
Global Ratings:
(355)
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