Print: Bocconcini Salad

Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad. If possible, seek out mozzarella di bufala, made from water buffalo's milk; a specialty of central and southern Italy, it is a softer, creamier mozzarella than that made from cow's milk.

Prep

19 min

Cook

6 min

Servings

Difficulty

Medium

Ingredients

1 pound bocconcini , bite-size mozzarella balls
8 cherrys tomatoes , halved
0.5 cups chopped green bell pepper
0.5 cups chopped celery
0.5 cups Belgian endive leaves
0.5 cups coarsely chopped arugula , stems included
1.5 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and freshly ground black pepper

Instructions

1 In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
2 Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/bocconcini-salad