Are you looking for a light dish for those hot summer nights? When the weather warms, the last thing you want to do is turn on the oven or prepare a hot, heavy meal. This Bocconcini Caprese has the perfect balance of refreshing tomatoes, delicious cheese, and zesty balsamic vinegar. What a great recipe for a summer appetizer or side salad out on the back patio!
For this meal, you’ll simply be tossing together juicy diced tomatoes with olive oil and salt while the onions are caramelizing in your skillet. At that point, your meal preparation is as easy as layering the tomatoes, bocconcini, basil leaves, and onions in your serving dish and then drizzling balsamic vinegar over the top.
Bocconcini is merely a fancy term for small mozzarella balls. These cheese balls can be the perfect compliment to nearly any Italian appetizer or zesty dish, as they provide just the right amount of cheese without overpowering the other flavors.
Bocconcini Caprese salad is traditionally made without onions, but the addition of these caramelized onions gives this recipe a step-up in sweetness and will help bring out the flavors of the other ingredients.
The caramelization will also add a tinge of nuttiness to the dish, as well as adding extra color variation. You could make this dish even more unique by choosing a non-traditional flavored balsamic vinegar, such as an oregano balsamic or even a fruit-flavored vinegar for an extra dash of sweetness.
We hope you enjoyed this Bocconcini Caprese recipe! What do you think of the addition of caramelized onions? We’d love to know your thoughts in the comments, and please share this recipe if you liked it!
Bocconcini Caprese with Caramelized Onions
- 2 tablespoons butter
- 2 large onions - thinly sliced
- 1 cup cherry tomatoes - cut into halves
- 2 tablespoons olive oil
- 1 cup fresh bocconcini cheese - cut into halves
- ½ cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- Freshly ground sea salt - to taste
- Heat butter in a large skillet over medium-high heat.2 tablespoons butter
- When the butter is melted, add the onions.2 large onions
- Toss with a spatula until the onions are fully coated in the butter.
- Reduce heat to medium-low and cook – stirring occasionally – for about 30 minutes, or until soft and golden.
- In a medium bowl, add the tomatoes, olive oil and salt and mix well.1 cup cherry tomatoes, 2 tablespoons olive oil
- In each serving dish, stack the tomatoes, bocconcini, basil leaves and caramelized onions. Top with balsamic vinegar and serve.1 cup fresh bocconcini cheese, ½ cup fresh basil leaves, 1 tablespoon balsamic vinegar
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
You might also enjoy this tasty starter…Melon & Prosciutto Skewers over Greens Mix