Mary Beth Clark

Culinary Educator · Consultant · Author
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Mozzarella Bocconcini Salad

Insalata di Bocconcini di Mozzarella

www.marybethclark.com

During warm weather, this classic Mozzarella salad is very popular in Bologna. Many cheese stores sell it although it is simple to make at home. Purchase Mozzarella that has been shaped into bite-sized bocconcini, or cut one large ball into large dice. Combine this cheese with fresh crunchy vegetables, olive oil, and fresh basil leaves for a deliciously different and refreshing Mozzarella salad. Very popular at parties, Mozzarella Bocconcini Salad is served as a first-course salad or accompanying grilled chicken or seafood. At home, enjoy it as a light meal-in-one dish.
 

4 servings as a salad or appetizer.

Salad:
1 pound (454 g) Mozzarella bocconcini
6 ounces (170 g) ripe cherry tomatoes, split in half
1 small yellow, red, or green pepper, cut into squares
1 small celery stalk, diagonally cut into thin slices
3 red radicchio leaves, cut into wide strips

Dressing:
3 tablespoons extra-virgin olive oil
Salt to taste
Fresh basil leaves or your favorite fresh herb
 

The beauty of this salad is freshness, fresh cheese, fresh vegetables, fresh herbs, freshly made. Drain the Mozzarella, and pat dry. Put all of the salad ingredients into a large serving bowl. Drizzle olive oil over the salad, season with salt to taste. Toss the ingredients coating thoroughly. Sprinkle fresh basil on top and serve immediately.

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