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Bocconcini, Cherry Tomato, and Basil Salad

This miniaturized version of a traditional Caprese salad is easily made ahead and spooned in to leak-proof canning jars for an easily transported picnic-friendly side.

  • Servings: 6

Source: Martha Stewart Weddings, Summer 2006


  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces bocconcini, or fresh mozzarella cut into 1-inch cubes
  • 8 ounces small cherry tomatoes (1 1/2 cups)
  • 1 bunch fresh basil (about 30 leaves), thinly sliced


  1. Put oil into a medium bowl; season with salt and pepper. Add bocconcini, tomatoes, and basil; toss gently. Divide among 6 jars or serving dishes. If not serving within 3 hours, refrigerate until ready to use, up to 8 hours.


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