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Or, if you find slightly larger little balls, like bocconcini, just halve or quarter them into bite-size pieces.

While pepperoni and regular mozzarella are classics for a reason, I've decided here to up the glamour ever so slightly with bocconcini and smoky prosciutto.

Bocconcini and ciliegine: These little "pearls" aren't the best mozzarella option.

But there's something really cute — and really tempting — about those little cheese balls known as bocconcini.

Arazi puts her salad together with burrata or labneh, but I make mine with marinated mozzarella bocconcini straight from the deli counter.