2 people


1 hour 15 minutes


This salad celebrates juicy summer tomatoes and pairs it with some of Italy’s most treasured flavours, bocconcini and basil.


Entrees, Salad, Side, Vegetarian, Modern, Easy

Print Recipe


  • 200gLa Casa Del Formaggio Bambini Bocconcini
  • 3large tomatoes
  • 4large cherry tomatoes
  • 100gciabatta bread
  • bunch of basil, chopped
  • 2Tbsp extra virgin olive oil
  • 100gSicilian green olives
  • 1Tbsp toasted pine nuts
  • salt and pepper, to taste


  1. Tear bread into bite-sized pieces. Slice tomatoes into quarters. Combine tomatoes and bread in a large bowl and let it sit for one hour to allow flavours to absorb.
  2. Combine chopped basil with 1 tablespoon of olive oil and season in a small bowl. Drain bocconcini and toss bocconcini through this mixture to marinate.
  3. Add Bocconcini, olives and pine nuts to the tomatoes and bread. Drizzle olive oil over the salad and add salt and pepper as desired.
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