Bocconcini Salad

Bocconcini Salad

8 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Mario

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (8)

Rate This Recipe


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 and it was great!



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 with a light, lemon vinaigrette. I and my taste buds were really enthusiastic. It was beautiful and certainly inviting. Lots of texture and great eye appeal. Two things, however, disappointed me – I love light vinaigrettes but this one fell flat. It needed a boost – I added a dab of Dijon and some fresh minced garlic. And I wouldn’t THINK of using as much bocconcini called for – half a pound of cheese in a salad for two people? I used far less, probably 3-4 bocconcini balls per serving. Finally, I do like basil but I didn’t care for it here – it overpowered rather than enhanced the salad. In hindsight, I’d have left it out. So, perk up the dressing, go easy on the bocconcini and save the basil for another use and we’ve got something here.



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 flavorless, so instead I used crumbled goat cheese, which is nice and creamy. Because goat cheese is tangier than mozzarella, I subbed balsamic vinegar and a touch of stevia (an herbal sweetener) for lemon juice. Combined with the arugula, this made for a very flavorful salad. I omitted the celery, doubled the remaining veggies, sliced the endive, and added the vinegar and oil to taste. A very nice combination of flavors and textures!

More Reviews

Similar Recipes

Party-Size Greek Couscous Salad

Party-Size Greek Couscous Salad

Owen's Mozzarella and Tomato Salad

Owen's Mozzarella and Tomato Salad

Greek Pasta Salad with Roasted Vegetables and Feta

Greek Pasta Salad with Roasted Vegetables and Feta

Italian Leafy Green Salad

Italian Leafy Green Salad

Greek Veggie Salad II

Greek Veggie Salad II

Macaroni and Cheese Salad

Macaroni and Cheese Salad


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Party-Size Greek Couscous Salad


next recipe:

Greek Veggie Salad II