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.
Ingredients
- bocconcini (bite-size mozzarella balls): 1 pound
- cherry tomatoes: 8 piece (halved)
- green bell pepper: 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- Belgian endive leaves: 0.5 cup
- arugula, stems included: 0.5 cup (coarsely chopped)
- ½ tablespoons fresh lemon juice: 1 piece
- Extra virgin olive oil: 3 Tbsp
- Fresh Basil Leaves: 2 Tbsp (chopped)
- salt and freshly ground black pepper:
Metric Conversion
Stages of cooking
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In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
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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.
