Mixed Tomato and Bocconcini Salad

By Dixie Elliott

Mixed Tomato and Bocconcini Salad
Mixed Tomato and Bocconcini Salad recipe, brought to you by MiNDFOOD.

Tomatoes are coming into season so make the most of the vine-ripened fruit with this simple summer salad.

Serves 6

1½ kg heirloom, baby roma and kumatos, thickly sliced

180g bocconcini, drained and torn

¼ cup extra virgin olive oil

sea salt flakes and freshly ground black pepper

⅓ cup small basil leaves

Arrange tomato and bocconcini 
on a large platter. Drizzle with oil. Sprinkle with sea salt flakes, freshly ground black pepper and basil leaves. Serve immediately.

NOTE: If you are unable to get heirloom tomatoes, just use normal tomatoes or 
a variety of what is available.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login