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Bocconcini and Tomato Salad

In this take on Italy's caprese salad, fresh parsley replaces the traditional basil and olives are added to give the dish a pleasantly briny element.

  • Prep:
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Source: Martha Stewart Living, March 2011


  • 3 pints mixed small heirloom tomatoes (6 cups), halved or quartered if needed
  • 2 1/2 cups fresh flat-leaf parsley
  • 2 cups bocconcini (mini mozzarella balls; 8 ounces), torn into pieces
  • 1 1/3 cups mild green olives, such as Cerignola (6 ounces), pitted and sliced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • Coarse salt and freshly ground pepper


  1. Combine tomatoes, parsley, bocconcini, olives, oil, and vinegar in bowl, and toss to combine. Season with salt and pepper. Serve immediately.

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