BOCCONCINI AND TOMATO SALAD

Bocconcini and Tomato Salad image

In this take on Italy's caprese salad, fresh parsley replaces the traditional basil and olives are added to give the dish a pleasantly briny element.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

Ingredients

3 pints mixed small heirloom tomatoes (6 cups), halved or quartered if needed
2 1/2 cups fresh flat-leaf parsley
2 cups bocconcini (mini mozzarella balls; 8 ounces), torn into pieces
1 1/3 cups mild green olives, such as Cerignola (6 ounces), pitted and sliced
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Coarse salt and freshly ground pepper

Steps:

Combine tomatoes, parsley, bocconcini, olives, oil, and vinegar in bowl, and toss to combine. Season with salt and pepper. Serve immediately.

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