On a large plate, toss the onion with the vinegar and a pinch of salt. Spread in a single layer and let sit for 20 minutes to pickle.
In a bowl, combine the tomatoes, olives, 1 tbsp basil and 2 tsp olive oil; season lightly with salt and pepper. In a separate bowl, combine the bocconcini, remaining 1 tbsp basil, remaining 2 tsps oil and a pinch of salt.
Fill 4 martini glasses with to tomato salad, bocconcini and onions.
Serving
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Bocconcini, literally LITTLE MOUTHFULS Italian, are bite-size balls of fresh mozzarella .
Originally Submitted
5/29/2011
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