Bocconcini Salad Recipe -
Bocconcini Salad Recipe
  • READY IN 20 mins

Bocconcini Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2004

I changed this recipe quite a bit for our tastes, but then it was WONDERFUL!! I used the same base of olive oil and lemon juice, then added grape tomatoes and garlic. I made it much simpler and it was great!

Most Helpful Critical Review
Jul 09, 2011

This was somewhat of a letdown for me. With all these quality ingredients I expected something remarkable. Fresh arugula, Belgian endive, cherry tomatoes, basil and fresh bocconcini, all tossed with a light, lemon vinaigrette. I and my taste buds were really enthusiastic. It was beautiful and certainly inviting. Lots of texture and great eye appeal. Two things, however, disappointed me – I love light vinaigrettes but this one fell flat. It needed a boost – I added a dab of Dijon and some fresh minced garlic. And I wouldn’t THINK of using as much bocconcini called for – half a pound of cheese in a salad for two people? I used far less, probably 3-4 bocconcini balls per serving. Finally, I do like basil but I didn’t care for it here – it overpowered rather than enhanced the salad. In hindsight, I’d have left it out. So, perk up the dressing, go easy on the bocconcini and save the basil for another use and we’ve got something here.


12 Ratings

Mar 26, 2008

We really enjoyed this, but I made a couple of significant changes. I have yet to find an authentic Italian deli here that sells fresh bocconcini, and the prepackaged, commercial stuff is flavorless, so instead I used crumbled goat cheese, which is nice and creamy. Because goat cheese is tangier than mozzarella, I subbed balsamic vinegar and a touch of stevia (an herbal sweetener) for lemon juice. Combined with the arugula, this made for a very flavorful salad. I omitted the celery, doubled the remaining veggies, sliced the endive, and added the vinegar and oil to taste. A very nice combination of flavors and textures!

Jan 24, 2005

Left out the celery and the endive. Used arugula just as it was and didn't chop. Upped the amount of fresh basil and used strips of green and red pepper instead of just chopping the green pepper up. Make sure you use a good quality of extra virgin olive oil. Pretty colors but I think I will just stick with traditional insalata caprese salad next time.

Mar 15, 2013

Absolutely delightful, clean, fresh and very easy to prepare. Sprinkle with salt, pepper and basil. Voila! Lemon dressing is light and clean. This salad looks great, is colorful and would go with pork, veal or fish and a nice glass of pinot...Enjoy.

Oct 09, 2009

The store didn't have endive so I had to omit that. I'm not a big fan of raw bell pepper but it worked really well in this. Think I'll try it with goats cheese next time. Thanks!

Jun 18, 2014

very tasty and filling salad, very light.

May 06, 2014

We enjoyed this but I also made a few adjustments. I omitted the celery, added one sweet red and orange peppers (thinly sliced), added one tablespoon spicy mustard and one packet Splenda! Yum!


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 35.7 g
  • 55%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 875 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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