Bocconcini Salad

6 Reviews

Prep: 20 min
Ready In: 20 min

“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.” - by Mario

Directions

In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
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

Amount Per Serving (4 total)

Calories
448 cal
22%

Fat
35.7 g
55%

Carbs
6.2 g
2%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

TAMMIEFLICK

Oct. 21, 2004

"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 w..." See moreas great!"

KymInNM

Mar. 26, 2008

"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, ..." See moreso 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!"

JDVMD

Jan. 24, 2005

"Left out the celery and the endive. Used arugula just as it was and didn't chop. Upped the amount of fresh basil and used strips of green and red pepper instead of just chopping the green pepper up. M..." See moreake sure you use a good quality of extra virgin olive oil. Pretty colors but I think I will just stick with traditional insalata caprese salad next time."

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