tomato bocconcini saladAugust is harvest season for a lot of different things in the garden.

The tomatoes and sweet basil in particular are ready for picking.

Basil is incredibly versatile in dishes and adds dimension to not only savoury dishes but sweet ones as well (check out this recipe for nectarine basil salsa I found on Pinch of Yum).

I actually started growing my own basil in small tin cans inside so I always have some fresh herbs handy when I need them. They’re pretty easy to start with some basil seeds, here’s a quick tutorial how.

This dish was inspired by the buffalo mozzarella tomato salad that I had back in the Trump Tower Hotel earlier this summer for a friend’s wedding. The ingredients were all so fresh and the flavours were bright and summery that I thought it would be a great idea to create my own version of it.

buffalo mozzarella & tomato salad with crisp pancetta, gaeta olives and balsamic vinaigrette

Trump Tower- buffalo mozzarella & tomato salad with crisp pancetta, gaeta olives and balsamic vinaigrette

The tomato bocconcini salad uses a bit of honey in the balsamic reduction, giving the dish a splash of sweetness.

Unfortunately I wasn’t able to pick up some buffalo mozzarella but it is definitely a suggested replacement for the bocconcini. Just make sure that you allow the cheese to get to room temperature as the flavour will be more pronounced when warmer.

To keep this recipe as fresh as possible, do not refrigerate the tomatoes.

5 from 1 reviews
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
A beautifully bright summer salad with locally fresh ingredients.
  • 8-10 large cherry tomatoes
  • 8-10 leaves of fresh sweet basil
  • 8 small bocconcini balls halved
  • 2-3 tablespoons extra virgin olive oil for drizzling
  • Pinch of Salt
  • Pinch of Pepper
  • 1 tablespoons honey
  • 6 tablespoons of balsamic vinegar
  1. Wash and halve the cherry tomatoes and place into a bowl
  2. Add the bocconcini into the bowl and mix
  3. Wash and dry the basil leaves and then chiffonade and add the tomato and cheese mix by sprinkling on top.
  4. Season mixture with salt and pepper
  5. Drizzle with olive oil
  6. In a small saucepan combine honey and balsamic vinegar and under medium heat simmer until volume is reduced by 50-66%. Stir constantly to prevent burning. Then remove from heat.
  7. Allow mixture to cool by dunking the bottom of the pot into cold water for about a minute and then drizzle sauce over the salad and serve immediately.
For best taste never refrigerate tomatoes and use as fresh and ripe as possible. Also the cheese is best served at room temperature so take the cheese out of the fridge and allow to sit at room temperature for about 30 minutes before preparing the salad.
Happy Cooking!

-The Piquey Eater