Tomato and Bocconcini Caprese

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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1 vine-ripened red tomato

1 yellow tomato 

1/4 cup currant tomatoes (or cherry tomatoes cut in half) 

1 cup small fresh mozzarella balls (bocconcini)

3 tablespoons extra-virgin olive oil, cold 

1/4 cup loosely packed baby basil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 


  1. Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.