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Bocconcini-Mini Caprese Salad

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Serving Size



1-cup bocconcini mozzarella balls, (bite sized) drained, halved
1-pint heirloom cherry tomatoes, multi-colored, halved
1 lemon, juiced
1 garlic clove, grated or minced
1/3-cup extra-virgin olive oil
1-cup basil leaves, about 20, plus extra for garnish
1/4 cup fresh mint leaves
Kosher Salt & fresh Ground Black Pepper


In a blender or food processor, process basil, lemon juice, garlic, and steam in extra-virgin olive oil to form a smooth dressing. In a medium bowl, combine tomatoes, cheese and dressing and season with kosher salt and black pepper. Toss in extra basil leave with a few leaves of fresh mint.

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