No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

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: 10 mins
    total time: 10 mins

Ingredients

  • 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

Directions

  1. Step 1

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

Source
Martha Stewart Living, March 2011