Shrimp, Tomato and Bocconcini Salad

A bowl of Shrimp, Tomato and Bocconcini Salad


Frozen cold water shrimp, defrosted
1 cup
Tomatoes, vine riped
3 whole
Mini bocconcini cheese
6 pieces
Mesclun salad mix
350 mL
Fresh Basil
1 pkg
Olive oil
75 Ml
Balsamic vinegar
20 mL
20 mL
White sugar
3 mL
Shallots, chopped
15 mL
Fresh lemon juice
5 mL
Pinch of salt and pepper
To taste


  • Wash and remove tomato stems. Cut tomatoes in two. Make incisions in tomatoes without cutting through.
  • Drain the bocconcini cheese and slice. Place slices in each tomato incision.
  • Divide salad mix evenly on plates and place one tomato half on top. Decorate with shrimp.
  • Coarsely chop the fresh basil and sprinkle over.
  • Assemble the vinaigrette and drizzle over the tomato, cheese and shrimp.

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