Fresh herb and bocconcini salad with red onion and herb vinaigrette

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 16
Servings 4
Time

Ingredients

  • 2
    packets bocconcini or regular buffalo-style mozzarella balls
  • 60
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 65
    ml
    basil
  • 65
    ml
    Italian parsley
  • 1
    lemon, the juice
  • salt and milled pepper
  • 15
    ml
    olive oil
  • 350
    g
    Rosa tomatoes
  • VINAIGRETTE
  • 1
    small red onion, very finely chopped
  • mixed leaves and herbs of your choice
  • 30
    ml
    olive oil
  • 10
    ml
    white balsamic vinegar
  • 5
    ml
    smooth Dijon mustard
  • salt and milled pepper
 

Method

 
Break bocconcini in half.
Place in a bowl with olive oil, garlic, herbs, lemon juice, salt and pepper, and marinate for one hour.
Meanwhile, heat 15 ml olive oil in a pan and cook tomatoes over a high heat for about four minutes until the skin is just beginning to split.
Mix onion, herbs, olive oil, vinegar, mustard and seasoning together.
Add bocconcini and toss with tomatoes and salad leaves.
Gently mix together and serve.
 

Read more on: dairy  |  sauté
 

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