Tomato and Bocconcini Salad

2 Reviews

Prep: 15 min
Ready In: 15 min

“This salad should be made with the freshest ingredients possible, and is a delight as a side to most any meal! If you can't find, or don't have bocconcini, you could use another size of fresh mozzarella instead.” - by Sarah

Directions

Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.

Nutrition

Amount Per Serving (6 total)

Calories
259 cal
13%

Fat
22.7 g
35%

Carbs
9.8 g
3%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

naples34102

Jan. 23, 2012

"Very similar to “Arugula Caprese Salad,” also from this site. If you use the ingredients “to taste,” rather than strictly measuring, I like this recipe better. The amount of onions is overkill; almos..." See moret 3 T., minced, for one serving! I did reduce that significantly, and just kind of sliced the onion instead of mincing it. I do love the mix of spinach with the arugula, the mild spinach a nice counterpoint to mellow the sharper, peppery, arugula. Unfortunately, I had no spinach on hand to add, yet it was still delicious. I had a similar vinaigrette leftover from another salad, one I had adjusted to the 3:1 oil to vinegar ratio I prefer. The red onion added the slightest bite and flavor contrast to wake this up. Because I had it to add, and because this was so similar to a salad I had just days ago, I added artichokes and black olives. (And some leftover cannellini bean salad and broken crostini once I took the photos :) Hubs had a dinner meeting this evening, so this was a perfect “dinner alone” meal for me along with a glass of my favorite Cab and a beautiful Naples sunset."