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Summer Corn and Bocconcini Caprese Salad

Banner Image - Corn Salad


  • One 227g Tub Galbani® Bocconcini, cut into quarters
  • 60mL (¼ cup) olive oil
  • 3 Tbsp. white wine vinegar
  • ½ tsp. salt
  • Freshly ground black pepper
  • Two 341ml (11.5oz) cans corn
  • 450g (3 cups) halved cherry tomatoes
  • 50g (½ cup) scallions, including light green parts, thinly sliced
  • 14g (1 cup) fresh basil leaves, thinly sliced

Preparation Instructions

  1. In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste.
  2. In a large bowl, toss together the corn, tomatoes, scallions, Galbani bocconcini, and the dressing.
  3. Let sit for 10 minutes.
  4. Right before serving, sprinkle with freshly sliced basil.