Bocconcini, Tomato, Basil Salad with Balsamic Reduction Dressing

Bocconcini, Tomato, Basil Salad with Balsamic Reduction Dressing

An organic farm stand with a blackboard. The farm stand is selling yellow, green, and red peppers, rutabaga, eggplants, and herbs.

Nothing says Italy like the red, green and white of a Caprese Salad!

This modern version of the Caprese salad of Italy is sure to be a win on your dinner table this summer. Fresh tomatoes and bright flavoured basil mixed with a mild soft mozzarella cheese and lifted with a balsamic reduction dressing makes a great side dish for your weeknight meals or hot summer BBQ’s. Created to represent the 3 colours of the Italian flag post WW1, this salad has become a global winning combination. Originally this salad was drizzled with no more than some olive oil and salt so if you are a traditionalist, keep it simple! This salad can also be stacked and served with whole slices of tomatoes atop a slice of mozzarella and basil leaves scattered around the serving plate and then drizzled with the dressing. I choose to use cherry tomatoes, sliced bocconcini balls and chopped basil so it can be easily dished from a salad bowl and eaten with a fork. 

  • Gluten free
  • Nut free
  • Vegetarian
  • Mediterranean



  • 2 cups halved cherry tomatoes
  • 1 loosely packed cup, whole or coarsely chopped fresh basil
  • 1 container bocconcini pearls, sliced or halved, depending on how big they are

Balsamic reduction Dressing (double for extra):

  • 1/2 cup balsamic vinegar
  • 2 tbsp real honey
  • 1 small clove garlic (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste


Balsamic Reduction Dressing:

  • Bring balsamic vinegar to a boil and reduce heat to a simmer, adding honey to dissolve. 
  • Simmer about 10 minutes, or until mixture thickens and reduces, stirring occasionally.
  • Add minced garlic after about 5 minutes. Keep stirring.
  • Remove from heat when liquid has reduced. Set aside to cool.
  • Once cooled, add olive oil and salt and pepper to taste. Feel free to add more olive oil if you feel the balsamic is too strong in the dressing.


  • Toss your tomatoes, basil and cheese with the dressing. Start with half of the dressing and add more to the amount you desire. You may only want half or you may want it all, this will be up to you.
  • Serve right away or store in fridge to let flavors combine.
  • Note: Alternatively, you could use big tomatoes and a mozza block and make stacks and drizzle the dressing around a serving plate sprinkled with basil. Have fun with it!

Want more summer salads?

cauliflower Tabouli Salad

Homemade Caesar Salad with Candied Yam Croutons-Gluten and Dairy free

Marinaded 4 Bean Summer Salad

Refreshing Watermelon Summer Salad

Strawberry and Kale Salad with Garlic Citrus Dressing

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Inner Vision Health and Wellness Karyn Lawson RMT INHC