Ingredients for Tomato And Bocconcini Salad
- 1/2 medium red onion, thinly sliced
- Red Wine Vinegar
- Grape Tomatoes
- Pitted Black Olives
- Fresh Basil
- Extra Virgin Olive Oil
- 8 ounces bocconcini (or 8 ounces fresh mozzarella, cut into 1/2-inch cubes)
- salt to taste
- Fresh Ground Pepper
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How to Make Tomato And Bocconcini Salad
- Thinly slice 1/2 medium red onion. In a medium bowl, toss the onion with 2 tablespoons red wine vinegar and a pinch of salt.
- Spread the onions in a single layer on a plate and let sit for 20 minutes to pickle.
- While the onions pickle, combine 2 cups of cherry or grape tomatoes, 1/4 cup Kalamata olives (halved), 1 teaspoon dried basil, and 2 tablespoons olive oil in a large bowl.
- Season the tomato mixture lightly with salt and freshly ground black pepper to taste.
- In a separate bowl, gently toss 8 ounces bocconcini (or 1/2-inch cubes of fresh mozzarella), 1 teaspoon dried basil, 2 tablespoons olive oil, and a pinch of salt.
- To assemble, layer the pickled red onions, tomato mixture, and bocconcini in four martini glasses or small bowls. Garnish with fresh basil leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
3g
Carbs
1g
