TOMATO AND BOCCONCINI SALAD
A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.
Provided by Annisette
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the tomatoes into twelve 1/2-inch slices.
- Slice the bocconcini into twenty-four 1/2-inch slices.
- Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
- Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.
Nutrition Facts : Calories 314.6, Fat 26.5, SaturatedFat 9.4, Cholesterol 44.8, Sodium 362.7, Carbohydrate 6.7, Fiber 1.7, Sugar 4.2, Protein 13.8
GARDEN PASTA WITH BOCCONCINI
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.
- Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.
- Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
BOCCONCINI SALAD
You can substitute slices of mozzarella in this recipe if you can't find bocconcini, just make sure it's freshly made.
Provided by Food Network
Categories appetizer
Time 5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Slice each of the cherry tomatoes in half and toss in a bowl with the bocconcini, herbs, garlic, oil, salt, and pepper. Serve on a platter with herb leaves.
WARM BEETROOT AND BOCCONCINI SALAD
A deliciously sweet and low calorie salad. Fresh and light. Serve with warm crusty bread with a spread of butter for a nice meal!
Provided by Mel Bedggood
Categories Lunch/Snacks
Time 38m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees celsius.
- Cut beetroot stalks off and slice into chunks leaving skin on.
- Place foil onto tray and lay beetroot down. Sprinkle salt on top to cook with and place in oven for 30 minutes or until beetroot soft.
- Once beetroot soft leave to cool down for five minutes before peeling skin off.
- Slice bocconci balls thin and shred.
- Layer lettuce shredded with a layer of the shredded bocconci balls and beetroot.
- Repeat layers until finished. Add salt, pepper , balsamic vinegar and olive oil and stir.
- Serve with warm crusty bread.
Nutrition Facts : Calories 67.3, Fat 4.7, SaturatedFat 0.6, Sodium 152, Carbohydrate 6, Fiber 1.5, Sugar 4.3, Protein 1.3
TOMATO AND BOCCONCINI SALAD
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.
Provided by Sarah
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 258.7 calories, Carbohydrate 9.8 g, Cholesterol 15.7 mg, Fat 22.7 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 5.4 g, Sodium 445.1 mg, Sugar 4.8 g
CRISP TOMATO & BOCCONCINI SALAD
This is one of my favorite salads I used to always buy in the deli of my grocery store until I found this recipe! It is a recipe I got from Rachael Ray's magazine. Boccoccini are bite-size balls of fresh mozzarella. You can substitute 1/2-inch cubes of regular fresh mozzarella, but it's not as good.
Provided by CookingONTheSide
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On large plate, toss the onion with the vinegar and a pinch of salt.
- Spread in a single layer and let sit for 20 minutes to pickle.
- In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
- In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
- Fill 4 martini glasses with the tomato salad, bocconcini and onions.
Nutrition Facts : Calories 65.8, Fat 5.8, SaturatedFat 0.8, Sodium 85.5, Carbohydrate 3.1, Fiber 1, Sugar 1.4, Protein 0.6
BOCCONCINI AND TOMATO SALAD
Bocconcini are the smaller fresh mozarrella cheese sold in brine. They are much tenderer and worth the exttra money. This is a nice variation of the usual salad.
Provided by JustJanS
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the dressing, place tomato in a blender or food processor fitted with the metal blade and process to a textured pure. Add remaining ingredients and pulse to just combine.
- Arrange the tomato and cheese slices in alternate layers on 4 small plates. Spoon the dressing over and serve immediately.
Nutrition Facts : Calories 225.6, Fat 14.4, SaturatedFat 8.3, Cholesterol 49.4, Sodium 416.1, Carbohydrate 9.4, Fiber 2.1, Sugar 6, Protein 15.5
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