Bocconcini Salad

Bocconcini Salad

9

"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."

Ingredients

20 m servings 448 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

9
  1. 13 Ratings

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I changed this recipe quite a bit for our tastes, but then it was WONDERFUL!! I used the same base of olive oil and lemon juice, then added grape tomatoes and garlic. I made it much simpler an...

This was somewhat of a letdown for me. With all these quality ingredients I expected something remarkable. Fresh arugula, Belgian endive, cherry tomatoes, basil and fresh bocconcini, all tossed...

We really enjoyed this, but I made a couple of significant changes. I have yet to find an authentic Italian deli here that sells fresh bocconcini, and the prepackaged, commercial stuff is flavor...