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Tomato Ciliegine Salad with Basil Vinaigrette
  • Prep
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Tomato Ciliegine Salad with Basil Vinaigrette

Nothing evokes the warmth of a Sicilian summer like house-made basil vinaigrette clinging to sweet grape tomatoes, Kalamata olives, Fresh Mozzarella Cheese Ciliegine and creamy bites of avocado. Fresh Mozzarella Cheese fills out this salad with its moist dairy texture.


Italian Bread slices, 1 inch thick, 6 each

Olive oil, 2 tablespoons

Garlic clove, halved lengthwise , 1 each

For Salad:

White wine vinegar , ¼ cup

Honey , 1 tablespoon

Fresh basil leaves, divided , 1 cup and 12 leaves

Garlic cloves, Minced, 2 each

Extra virgin olive oil , ½ cup

Grape tomatoes, halved lengthwise, 3 cups

Avocado, peeled, seeded and diced , 1 large (1 cup diced)

Fresh Mozzarella Cheese – Ciliegene , 20 pieces

Kalamata olives, pitted and halved lengthwise, ½ cup


  1. Prepare an indoor or outdoor grill.
  2. Brush each side of the Italian bread slices lightly with olive oil, and rub each side with the sliced side of the garlic clove.
  3. Grill bread on each side for 1-2 minutes, just until light grill marks show.
  4. In a blender, blend vinegar, honey, basil leaves, and garlic. Slowly drizzle in the extra virgin olive oil while blending, to make vinaigrette. Set aside.
  5. In a medium bowl, gently toss together tomatoes, avocado, Fresh Mozzarella Cheese – Ciliegene and Kalamata olives. Blend vinaigrette again if needed, and pour over salad. Toss to coat.
  6. Divide salad equally among 4 plates. Top each with 3 fresh basil leaves.

Yield: 5 Servings / Serving Size: 1 Salad

Kitchen Tips

  • Create greater visual appeal by plating with a sprinkle of fresh, whole basil leaves.
  • We recommend a dressing made of vinegar, honey, fresh basil and garlic, emulsified with extra-virgin olive oil.

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