Tomato & Bocconcini Salad Recipe
Type of Cuisine: Italian, only because bocconcini cheese is Italian really. A lot of Italians prefer the rarer mozzarella di bufala; made from the milk of the domestic water buffalo. It’s also made in larger portions so it is the larger cousin to bocconcini. It also has more flavor and texture for my preference.
Mozzarella is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, the Italian verb mozzare means “to cut”)
Bocconcini is a type of mozzarella, that means “bite size”.
Where did you have it: This is something again that I mostly have at home, but any good Italian restaurant will or should have this on their “antipasto” menu.
This is one of those dishes that is perfect for the summer, it goes well with any meal. Personally I often eat this AS a meal, after the tomato and cheese are gone the remnants of delicious olive oil, salt, seasoning, water from the tomato(es) and bocconcini create a delicious dressing to lap up with some freshly baked bread!
This is known as la scarpetta it means to wipe your plate clean, it’s always the favorite part of a meal for me.
How much?: A tub of bocconcini cheese (approx 250g) is usually about $4 to $5
Rate it 1 to 10 : 10 out of a possible 10. As with any salad this dish is entirely is dependant on the quality of your produce and cheese.
Important Note: This dish’s most important ingredients are as follows: Tomato, fresh Mozzarella, olive oil, salt, cracked pepper, fresh basil whole or chopped as you wish.
Tomato & Bocconcini Salad Recipe Tips
The use of vinegar, balsamic or not in this dish is completely superfluous and irrelevant. The acidity and juices from the tomato ARE your vinegar. The delicate flavors of the cheese, olive oil, are what make this dish great and using vinegar of any kind will overwhelm the dish.