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Tomato and Bocconcini Salad Recipe

Recipe by: sarah

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Combine 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 259 cals
  • 1/2 cup olive oil
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    259
    13%
  • Fat:
    22.7
    35%
  • Carbs:
    9.8
    3%
  • Protein:
    5.2
    10%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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