About this recipe: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.
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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Method Prep:15min › Ready in:15min
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.