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Recipe Summary
prep: 10 mins
total: 10 mins
Ingredients
Ingredient Checklist
3 pints mixed small heirloom tomatoes (6 cups), halved or quartered if needed
2 1/2 cups fresh flat-leaf parsley
2 cups bocconcini (mini mozzarella balls; 8 ounces), torn into pieces
1 1/3 cups mild green olives, such as Cerignola (6 ounces), pitted and sliced
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Coarse salt and freshly ground pepper
Gallery
Recipe Summary
prep: 10 mins
total: 10 mins
Gallery
Recipe Summary
prep: 10 mins
total: 10 mins
Recipe Summary
prep: 10 mins
total: 10 mins
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Ingredients
Ingredients
- 3 pints mixed small heirloom tomatoes (6 cups), halved or quartered if needed
- 2 1/2 cups fresh flat-leaf parsley
- 2 cups bocconcini (mini mozzarella balls; 8 ounces), torn into pieces
- 1 1/3 cups mild green olives, such as Cerignola (6 ounces), pitted and sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- Coarse salt and freshly ground pepper
Directions
Combine tomatoes, parsley, bocconcini, olives, oil, and vinegar in bowl, and toss to combine. Season with salt and pepper. Serve immediately.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Bocconcini and Tomato Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bocconcini and Tomato Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
