Cherry Tomato and Bocconcini Salad with Pesto

Cherry Tomato and Bocconcini Salad with Pesto

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 4 Servings

Make your own fresh pesto for this delicious summer salad made with cherry tomatoes, baby mozzarella balls, fresh basil and Parmesan Reggiano.


  • 1-1/2 cups (lightly packed) fresh basil leaves
  • 2 cloves garlic
  • 1/2 cup pine nuts, toasted
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 cups cherry tomatoes, halved
  • 1 cup baby mozzarella balls (Bocconcini)
  • 1/4 cup shaved Parmesan Reggiano
  • 1/4 cup fresh basil leaves, torn into small pieces


  1. Place the basil, pine nuts, and grated Parmesan cheese in a food processor and process until mixture is smooth. With the motor running, slowly pour the oil down the machine’s flute and continue to process until combined. Add a few pinches of salt and pepper to taste and then set aside.
  2. Put the tomatoes and the mozzarella into a large salad bowl and gently toss to combine. Pour on the pesto sauce and then toss once again to coat.
  3. Season the salad to taste with additional salt and pepper and then serve garnished with the parmesan shavings and basil leaves.


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