Tomato zucchini and bocconcini salad recipe

Tomato Zucchini and Bocconcini Salad recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This refreshing tomato zucchini and bocconcini salad recipe is a perfect summer side dish. With the combination of ripe tomatoes, tender zucchini, and creamy bocconcini cheese, it offers a burst of flavors and textures. The salad is dressed with a light vinaigrette, enhancing the natural sweetness of the vegetables. It can be served as a light lunch or as a side dish for grilled meats or seafood.

Keywords: tomato, zucchini, bocconcini, salad, summer.

Tomato zucchini and bocconcini salad recipe details

Tomato zucchini and bocconcini salad recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

150 g	grape tomatoes, halved
3 small	zucchini
1 tsp	sea salt
100 g	bocconcini cheeses, quartered
2 leaves	basil, thinly sliced
2 tbsp	olive oil, extra virgin
2 tsp	vinegar, white wine
some	black pepper, freshly ground

Instructions

Peel the flesh of the zucchini lengthwise, using a vegetable peeler, to form ribbons.

Put these in a bowl and sprinkle with the salt. Toss several times until zucchini are well coated. Allow to sit for 10 minutes.

Drain any excess liquid from the zucchini and pat dry on paper towel. Arrange on a plate and top with tomatoes and bocconcini.
Scatter basil over the salad.

Whisk together the oil and vinegar and spoon over the salad.
Season with pepper.

Tip:Substitute vinegar with fruity balsamic vinegar reduction.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a