Crisp Tomato Bocconcini Salad Recipes

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

BOCCONCINI SALAD

Bocconcini Salad image

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

Ingredients

2 cups cherry tomatoes
1 pound bocconcini (small mozzarella balls)
1 tablespoon chopped fresh oregano or basil, plus whole leaves for garnish
2 garlic cloves, minced
1/4 cup olive oil
Salt and pepper

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.

TOMATO AND BOCCONCINI CAPRESE

Tomato and Bocconcini Caprese image

Provided by Geoffrey Zakarian

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 vine-ripened red tomato
1 yellow tomato
1/4 cup currant tomatoes (or cherry tomatoes cut in half)
1 cup small fresh mozzarella balls (bocconcini)
3 tablespoons extra-virgin olive oil, cold
1/4 cup loosely packed baby basil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.

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

CRISP TOMATO & BOCCONCINI SALAD

Crisp Tomato & Bocconcini Salad image

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

Ingredients

1/4 cup red onion, thinly sliced
3 tablespoons red wine vinegar
1 cup red and yellow grape tomatoes (halved) or 1 cup cherry tomatoes (halved)
1/3 cup mixed pitted black olives or 1/3 cup green olives, chopped
2 tablespoons fresh basil, chopped
4 teaspoons extra virgin olive oil
1 1/2 cups unsalted bocconcini, quartered (or bite-size mozzarella)
salt, to taste
fresh ground pepper, to taste

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 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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