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Baby Bocconcini Caprese Salad

Ingredients

Scale

FOR THE SALAD

  • 1 head of butter lettuce
  • 1 cup of black cherry tomatoes
  • 1 cup of red cherry or Roma tomatoes
  • 1 cup of yellow pear tomatoes
  • 2 cups of bocconcini (baby mozzarella balls)
  • 1 bunch of fresh basil

FOR THE DRESSING

  • 1 shallot finely minced
  • 1/2 tsp red chili flakes
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 TBS Dijon mustard
  • 1 TBS honey
  • Kosher salt and black pepper to taste

Instructions

Whisk together the ingredients for the dressing and set it aside.

In a large bowl or flat platter arrange the butter lettuce. Top with the assorted tomatoes and bocconcini balls. Scatter with fresh basil leave and dress the salad just before serving.

Serve with slices of toasted crusty Italian ciabatta bread drizzled with velvety olive oil.

SERVES 6-8

Notes

Never store tomatoes in the refrigerator. It kills the taste. Always store them on the counter at room temperature.

Find it online: https://melissamayo.com/recipe/baby-bocconcini-caprese-salad/