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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 449 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.