Bocconcini Veggie Salad Food

TOMATO AND BOCCONCINI SALAD

Tomato and Bocconcini Salad image

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

Ingredients

½ cup olive oil
½ cup balsamic vinegar
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
4 cups baby spinach, rinsed and dried
2 cups arugula, rinsed and dried
2 cups grape tomatoes
1 cup fresh bocconcini cheese, cut into bite-sized pieces
1 cup minced red onion

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

TOMATO AND BOCCONCINI SALAD

Tomato and Bocconcini Salad image

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

Ingredients

3 large fresh tomatoes
8 ounces bocconcini or 8 ounces fresh mozzarella cheese
12 fresh basil leaves
1/4 cup extra virgin olive oil
4 fresh basil leaves, roughly torn
salt
fresh ground black pepper

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

ROASTED VEGGIE AND BOCCONCINI SALAD

Roasted Veggie and Bocconcini Salad image

Make and share this Roasted Veggie and Bocconcini Salad recipe from Food.com.

Provided by Lori Mama

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 large tomatoes, halved, seeds removed and cut into quarters
2 orange peppers, cut into quarters
1 red onion, quartered
3 cups baby potatoes, cooked and halved
1 bunch asparagus, cut into bite sized pieces and blanched
8 bocconcini, cut into quarters or
2 cups pearl bocconcini
1/3 cup oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons minced fresh basil
1/4 cup freshly grated parmesan cheese
salt and pepper, to taste

Steps:

Heat oven to 450 degrees.
Place tomatoes, peppers and onions on a non stick baking sheet.
Roast in oven approximately 15-20 minutes or until softened.
Remove, cool and cut into bite sized pieces.
Shake together in a sealable container the.
oil, mustard, lemon juice, chopped basil, salt and pepper.
Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
Serve immediately.

BOCCONCINI SALAD

Bocconcini Salad image

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.

Provided by Angel

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound bocconcini (bite-size mozzarella balls)
8 cherry tomatoes, halved
½ cup chopped green bell pepper
½ cup chopped celery
½ cup Belgian endive leaves
½ cup coarsely chopped arugula, stems included
1 ½ tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and freshly ground black pepper

Steps:

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 Facts : Calories 448.5 calories, Carbohydrate 6.2 g, Cholesterol 89.7 mg, Fat 35.7 g, Fiber 1.2 g, Protein 25.9 g, SaturatedFat 16.4 g, Sodium 875 mg, Sugar 2.1 g

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Bocconcini Veggie Salad Food

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.

TOMATO AND BOCCONCINI SALAD

ROASTED VEGGIE AND BOCCONCINI SALAD

Make and share this Roasted Veggie and Bocconcini Salad recipe from Food.com.

BOCCONCINI SALAD

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.

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