Baby Caprese salad

Baby Caprese salad



  • 1 punnet cherry tomatoes, halved
  • 220g bambini bocconcini, drained
  • 1 cup baby basil leaves
  • 2 tbsp extra virgin olive oil
  • 4 tbsp white wine vinegar
  • salt and pepper


Place the tomatoes, bocconcini and basil leaves into a serving bowl and drizzle with oil and vinegar.

Season with freshly cracked salt and pepper and toss to coat.


  • Bambini bocconcini are the tiny balls of bocconcini cheese.
  • I love to serve this up with warm Greek-style lamb and crusty bread. It makes a perfect lunch.
  • If you are entertaining, you shouldn’t dress this with the oil and vinegar until you are ready to serve.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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