Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 4