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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

448 calories; 35.7 g total fat; 90 mg cholesterol; 875 mg sodium. 6.2 g carbohydrates; 25.9 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/21/2004
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! Read More
(23)

Most helpful critical review

Rating: 3 stars
07/10/2011
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. Read More
(15)
17 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2004
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! Read More
(23)
Rating: 4 stars
10/21/2004
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! Read More
(23)
Rating: 3 stars
07/09/2011
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. Read More
(15)
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Rating: 5 stars
03/26/2008
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! Read More
(13)
Rating: 4 stars
01/24/2005
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. Read More
(9)
Rating: 5 stars
03/15/2013
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. Read More
(6)
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Rating: 5 stars
10/09/2009
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! Read More
(3)
Rating: 5 stars
05/07/2016
Great salad! Only thing I changed was I used regular leaf lettuce in place of the arugala. Delicious thanks for the recipe. Read More
(2)
Rating: 4 stars
05/06/2014
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! Read More
(1)
Rating: 5 stars
06/18/2014
very tasty and filling salad very light. Read More
(1)