Fresh Tomato, Basil & Bocconcini Salad
A fresh, vibrant salad that’s effortless, flavoursome, and packed with summer vibes.
Published Jan 19, 2026
13 MINS
EASY
SERVES 4-6
About the Recipe
This Fresh Tomato, Basil & Bocconcini Salad is a celebration of simple, high-quality ingredients. Juicy cherry tomatoes, creamy bocconcini, and fragrant basil come together with a light balsamic-lemon dressing, creating a salad that’s both refreshing and indulgent. Toasted sourdough adds a satisfyingly crunchy contrast, making every bite a little moment of joy.
Perfect for a quick lunch, a light dinner, or as a stunning side for any meal, this salad is as versatile as it is beautiful. It’s designed to be served immediately, so the greens stay crisp, the sourdough stays golden, and every flavour shines.
INGREDIENTS
250g cherry tomatoes
Flaky sea salt
2 slices sourdough
2 tbsp extra virgin olive oil
2.5 tbsp balsamic vinegar
1 tsp fresh lemon juice
¼ tsp table salt
¼ tsp cracked black pepper
125g bocconcini, roughly torn
1 handful fresh basil leaves, torn
1 handful rocket
1 handful spinach
Balsamic glaze, to finish
METHOD
1.
Halve the cherry tomatoes and place them in a bowl. Sprinkle lightly with flaky sea salt and gently toss. Let sit for 5–10 minutes to macerate, then drain any excess liquid if necessary.
2.
Heat a medium pan over medium heat. Toast the sourdough slices for around 1 minute per side until golden and crisp. Set aside to cool, then tear into bite-sized pieces.
3.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and black pepper.
4.
Add the basil and two-thirds of the bocconcini to the tomatoes. Pour over the dressing and gently toss to coat. Add the rocket and spinach and toss lightly again.
5.
Scatter the toasted sourdough pieces and remaining bocconcini over the salad. Drizzle balsamic glaze sparingly over the top for visual appeal and sweet bursts of flavor, then sprinkle a little flaky sea salt.
6.
Serve immediately to keep the greens crisp and the sourdough crunchy.
Tips
Choose ripe tomatoes. Cherry tomatoes at peak ripeness give the sweetest, juiciest flavour. If you can’t find them, grape tomatoes work too.
Macerate for maximum flavour. Letting the tomatoes sit with a pinch of flaky sea salt draws out their natural juices and intensifies their flavour.
Toast the sourdough well. A golden, crisp sourdough adds texture and keeps the salad from feeling soggy. Don’t skip this step.
Fresh herbs matter. Torn basil releases more aroma than chopped, giving every bite a fragrant, fresh lift.
Serve immediately: For the best texture, add the sourdough last and serve straight away so the greens stay crisp and the bocconcini soft and creamy.
Nutritional Information
Serves 4. Approx per serve:
Calories: 254 | Fat: 14G | Carbs: 23.5G | Protein: 8.4G | Fiber: 1.4G | Sodium: 0.21G | Sugars: 11.3G
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
-
Eggs are large, free-range.
-
Oven setting is fan-forced.
-
Spoon and cup measures are level.
-
Butter is unsalted.
-
Salt is fine sea salt.
Hungry for More?
Become a City Slicker and get fresh recipes, exclusive insider stories, and a little extra flavour in your inbox.
More From Samantha
Classic Balsamic Dressing
Perfectly Buttery Baby Potatoes
Lemon Pepper Pork Schnitzel
Follow Me
Hungry for more?
Join my inner circle and become a City Slicker. Get fresh recipes, exclusive insider stories, and a little extra flavour in your inbox.
