Arugula Roasted Cherry Tomatoes Bocconcini Salad Recipes

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

BOCCONCINI SALAD

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.

ARUGULA, ROASTED CHERRY TOMATOES, & BOCCONCINI SALAD

Steps:

• Preheat oven 350°.
• Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. Roast 15 minutes or until tomatoes are tender and start to burst.
• Toss arugula with Wish-Bone® Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper.

CRISP TOMATO & BOCCONCINI SALAD

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.

ROASTED VEGGIE AND BOCCONCINI SALAD

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.

TOMATO AND BOCCONCINI SALAD

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.

TOMATO AND BOCCONCINI SALAD

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.