Bocconcini Veggie Salad Recipes

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

GARDEN PASTA WITH BOCCONCINI

Garden Pasta With Bocconcini image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 clove garlic
1/2 cup cherry tomatoes (preferably mixed colors)
3 tablespoons red wine vinegar
1/4 cup fresh basil
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt
8 ounces campanelle or fusilli pasta (about 4 cups)
1 small zucchini
1 1/2 cups halved cherry tomatoes
1 cup halved bocconcini (small mozzarella balls)
1/4 cup pine nuts or slivered almonds, toasted
1/2 cup fresh basil, thinly sliced
Freshly ground pepper

Steps:

Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.
Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.
Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

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 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

ROASTED VEGGIE AND BOCCONCINI SALAD

Roasted Veggie and Bocconcini Salad image

Make and share this Roasted Veggie and Bocconcini Salad recipe from Food.com.

Provided by Lori Mama

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 large tomatoes, halved, seeds removed and cut into quarters
2 orange peppers, cut into quarters
1 red onion, quartered
3 cups baby potatoes, cooked and halved
1 bunch asparagus, cut into bite sized pieces and blanched
8 bocconcini, cut into quarters or
2 cups pearl bocconcini
1/3 cup oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons minced fresh basil
1/4 cup freshly grated parmesan cheese
salt and pepper, to taste

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.

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