Shrimp, Tomato and Bocconcini Salad

Shrimp, Tomato and Bocconcini Salad with Fresh Basil Vinaigrette

Yield: 6 servings



Frozen cold water shrimp, defrosted* 200 g
Tomatoes, vine ripened 3
Mini bocconcini cheese 6
Mesclun salad mix 350 mL
Fresh basil 1pkg (27g)


Olive oil 75 mL
Balsamic vinegar 20 mL
Water 20 mL
White sugar 3 mL
Shallots, chopped 15 mL
Fresh lemon juice 5 mL
Pinch salt
Pinch pepper


  • 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.

Note: Defrosting shrimp slowly helps in retaining their natural flavor.

Recipe courtesy of Chef Richard Chiasson

Shrimp, Tomato and Bocconcini Salad