Tomato and Bocconcini Salad

Tomato and Bocconcini Salad

2
Sarah 38

"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."

Ingredients

15 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. 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.

Footnotes

  • Editor's Note
  • The term "bocconcini" refers to a ball of fresh mozzarella about 1-inch in diameter. Since this recipe calls for the cheese to be cubed anyway, feel free to buy any size ball of fresh mozzarella.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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;...

excellent salad, great taste and texture. Next time I would reduce the dressing by at least half.