Bocconcini Salad

Recipe by: Mario

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Prep: 15 mins
Serves: 4

Bite-size balls of fresh mozzarella, known as bocconcini, make up this scrumptous 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
(See nutrition)

500g (1 lb) bocconcini (mini mozzarella balls)

8 cherry tomatoes, halved

1 green pepper, chopped

2 stalks celery, chopped

1 head chicory

75g (3 oz) coarsely chopped rocket

1 to 2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

salt and freshly ground black pepper to taste

half a bunch fresh basil leaves, chopped

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Preparation method

In a large salad bowl, combine the mozzarella, cherry tomatoes, pepper, celery, chicory and rocket.

Whisk together the lemon juice and olive oil; pour over the salad and season to taste with salt and pepper. Toss until all the ingredients are thoroughly coated with the dressing. Sprinkle the basil over the salad and serve immediately.