Simple Bocconcini Caprese Salad

Here is my favorite bocconcini caprese salad recipe, with fresh mozzarella pearls, juicy Roma tomatoes, ribbons of basil, and a simple drizzle of olive oil and balsamic glaze.

This caprese salad is what I make all summer long when tomatoes are at their best. It comes together in about 10 minutes, and my family loves it as a light lunch or a side dish for grilled chicken. Sometimes the simplest recipes are the ones we make again and again, right?

What Kind of Bocconcini Should I Use?

Bocconcini are those little balls of fresh mozzarella that come packed in water or brine, and you’ll usually find them in the deli or specialty cheese section of your grocery store. The standard size is about one inch in diameter, which is perfect for this salad since they’re similar in size to cherry tomatoes. If you can only find ciliegine (the smaller cherry-sized ones), those work great too and actually make for easier eating in one bite. Make sure to drain them well and pat them dry with a paper towel before tossing them in the salad, otherwise the extra moisture can water down your dressing.

Options for Substitutions

This simple salad is pretty forgiving when it comes to swapping ingredients:

• Bocconcini: If you can’t find bocconcini (those little mozzarella balls), regular fresh mozzarella works great – just cut it into bite-sized cubes. You could also use ciliegine, which are slightly smaller mozzarella balls.
• Cherry tomatoes: Grape tomatoes are basically interchangeable with cherry tomatoes. If you want to use regular tomatoes, go for it – just dice them into chunks similar in size to your mozzarella.
• Fresh basil: Fresh basil is really what makes a caprese salad sing, so I’d recommend keeping it if possible. In a pinch, you could use fresh parsley or arugula, but the flavor will be different.
• Balsamic glaze: Don’t have balsamic glaze? You can make your own by simmering regular balsamic vinegar in a small pan until it reduces and thickens (about 10-15 minutes). Or just drizzle regular balsamic vinegar for a tangier finish.
• Extra virgin olive oil: Regular olive oil works fine, though extra virgin does add a nicer flavor to this simple dish.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with caprese salad is adding the bocconcini straight from the fridge, which mutes the flavor and creates an unpleasant temperature contrast with the tomatoes – let the cheese sit at room temperature for about 30 minutes before assembling.

Another common error is dressing the salad too early, as the salt will draw moisture out of the tomatoes and make your salad watery, so it’s best to toss everything together just 10-15 minutes before serving.

To take this dish to the next level, make sure you’re using ripe, in-season tomatoes and high-quality olive oil, since there are so few ingredients that each one really matters.

Finally, don’t confuse balsamic glaze with regular balsamic vinegar – the glaze is thicker and sweeter, and if you only have vinegar on hand, you can reduce it in a small pan with a touch of honey to get a similar consistency.

What to Serve With Bocconcini Caprese Salad?

This salad is perfect alongside grilled chicken, steak, or fish since it’s light and refreshing enough to balance out heartier proteins. I love serving it with crusty bread or garlic toast so you can scoop up all those juicy tomatoes and that delicious olive oil and balsamic mixture at the bottom of the bowl. It also makes a great side for pasta dishes like spaghetti carbonara or penne alla vodka, or you can even pile it on top of grilled bread for an easy bruschetta-style appetizer. If you’re keeping things simple, this caprese salad works beautifully as part of an Italian spread with some prosciutto, salami, and olives on the side.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. Just know that the tomatoes will release some liquid as they sit, so you might want to drain off any excess before serving again.

Make Ahead: You can prep the tomatoes and bocconcini a few hours ahead and keep them in the fridge separately. Wait to add the basil, olive oil, and balsamic glaze until right before serving so everything stays fresh and the basil doesn’t wilt.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 40-48 g
• Fat: 48-56 g
• Carbohydrates: 32-40 g

Ingredients

• 1.5 lb tomatoes (Roma tomatoes cut into 1-inch wedges)
• 16 oz bocconcini (fresh mozzarella pearls)
• 1/4 cup fresh basil, julienned
• 1/2 tsp sea salt
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp freshly cracked black pepper

Step 1: Prepare the Tomatoes and Basil

• 1.5 lb Roma tomatoes
• 1/4 cup fresh basil

Cut Roma tomatoes into 1-inch wedges, removing any excess seeds if they’re very wet—this prevents the salad from becoming watery.

Julienne the fresh basil by stacking leaves, rolling them tightly, and slicing into thin ribbons.

Set both aside separately until ready to assemble.

Step 2: Assemble and Season the Salad

• tomato wedges from Step 1
• 16 oz bocconcini
• julienned basil from Step 1
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper

In a large bowl, gently combine the tomato wedges from Step 1 with the bocconcini pearls and julienned basil.

Sprinkle with sea salt and freshly cracked black pepper, tossing gently with your hands to avoid breaking the delicate mozzarella.

I prefer to add the salt at this stage so it can start drawing out the tomato juices, which will create a light, flavorful dressing as it sits.

Step 3: Dress and Serve

• salad from Step 2
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze

Drizzle the extra virgin olive oil and balsamic glaze over the salad just before serving, then toss gently one final time to combine.

I find that adding the oil and glaze at the very end keeps the mozzarella pearls from becoming too slick and the basil from bruising further.

Serve immediately at room temperature for the best flavor and texture.

Simple Bocconcini Caprese Salad

Delicious Simple Bocconcini Caprese Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 4 servings

Calories 750 kcal

Ingredients

  

• 1.5 lb tomatoes (Roma tomatoes cut into 1-inch wedges)
• 16 oz bocconcini (fresh mozzarella pearls)
• 1/4 cup fresh basil, julienned
• 1/2 tsp sea salt
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp freshly cracked black pepper

Instructions

 

• Cut Roma tomatoes into 1-inch wedges, removing any excess seeds if they're very wet—this prevents the salad from becoming watery. Julienne the fresh basil by stacking leaves, rolling them tightly, and slicing into thin ribbons. Set both aside separately until ready to assemble.
• In a large bowl, gently combine the tomato wedges from Step 1 with the bocconcini pearls and julienned basil. Sprinkle with sea salt and freshly cracked black pepper, tossing gently with your hands to avoid breaking the delicate mozzarella. I prefer to add the salt at this stage so it can start drawing out the tomato juices, which will create a light, flavorful dressing as it sits.
• Drizzle the extra virgin olive oil and balsamic glaze over the salad just before serving, then toss gently one final time to combine. I find that adding the oil and glaze at the very end keeps the mozzarella pearls from becoming too slick and the basil from bruising further. Serve immediately at room temperature for the best flavor and texture.