About this recipe: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.
450g bocconcini (bite-size mozzarella balls)
8 cherry tomatoes, halved
1/2 cup (50g) chopped green capsicum
1/2 cup (50g) chopped celery
1/2 cup (50g) Belgian endive leaves
1/2 cup coarsely chopped arugula, stems included
1 1/2 tablespoons (20ml) fresh lemon juice
3 tablespoons (45ml) extra virgin olive oil
1/4 teaspoon salt and pepper to taste
2 tablespoons chopped fresh Italian basil leaves
Directions Prep:20min › Ready in:20min
In a large salad bowl, combine the mozzarella, cherry tomatoes, capsicum, celery, endive and arugula.
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.