Rainbow Chard Bocconcini Salad

Season: Summer

From the Central Co-op kitchen

Adding fresh chard to basil, sweet tomatoes, and fresh mozzarella balances the richness of this favorite summer salad and makes a beautiful dish. Cutting the tomatoes in half to release their juices and including the liquid from the mozzarella adds flavor to the dressing.


  • 1 small bunch or about 2/3rds  a large bunch of chard (we like the color contrast of rainbow chard)
  • 2 cups cherry or grape tomatoes
  • 1 pound fresh mozzarella bocconcini
  • 2 TB chopped fresh basil, or to taste
  • 1/8th to ¼ cup olive oil
  • Salt, pepper, and red chili flakes, to taste


  1. Halve the tomatoes and toss with the bocconcini, including the liquid from the package. Add the fresh basil and salt, pepper, and a few chili flakes.
  2. Drizzle with olive oil and combine gently.
  3. Coarsely chop the chard and toss the salad together. Taste the salad; add more olive oil, salt, pepper, or chili flakes if needed.
  4. Find a nice patch of outdoors and enjoy the salad al fresco!

Keywords: salad, chard, mozzarella, tomatoes, gluten-free, easy

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