Best Bocconcini Veggie Salad Recipes

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ROASTED VEGGIE AND BOCCONCINI SALAD



Roasted Veggie and Bocconcini Salad image

Make and share this Roasted Veggie and Bocconcini Salad recipe from Food.com.

Provided by Lori Mama

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 large tomatoes, halved, seeds removed and cut into quarters
2 orange peppers, cut into quarters
1 red onion, quartered
3 cups baby potatoes, cooked and halved
1 bunch asparagus, cut into bite sized pieces and blanched
8 bocconcini, cut into quarters or
2 cups pearl bocconcini
1/3 cup oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons minced fresh basil
1/4 cup freshly grated parmesan cheese
salt and pepper, to taste

Steps:

  • Heat oven to 450 degrees.
  • Place tomatoes, peppers and onions on a non stick baking sheet.
  • Roast in oven approximately 15-20 minutes or until softened.
  • Remove, cool and cut into bite sized pieces.
  • Shake together in a sealable container the.
  • oil, mustard, lemon juice, chopped basil, salt and pepper.
  • Toss gently, in a large bowl, all the vegetables and both cheeses along with the dressing.
  • Serve immediately.

BOCCONCINI VEGGIE SALAD



BOCCONCINI VEGGIE SALAD image

Categories     Vegetable     Side

Yield 6 people

Number Of Ingredients 11

500 ml (2 cups) baby potatoes, cooked and halved
500 g mini Bocconcini, halved
3 large tomotoes, quartered
2 each of yellow and red peppers, quartered
1 bunch asparagus
1 each green pepper and red onion, quartered
PARMESAN DRESSING
80 ml (1/3 cup) olive oil
15 ml (1 tbsp) Dijon mustard
45 ml (3 tbsp) each lemon juice, minced fresh basil and Parmesan
salt and pepper

Steps:

  • 1. Preheat barbeque to medium high. 2. In a large bowl combine olive oil, lemon juice, Dijon mustard and basil. Salt and pepper to taste. 3. Brush a little dressing on tomatoes, peppers, asparagus and onion pieces and grill those until browned and tender, then cut into bite sized peices. 4. Add parmesan, potatoes and Bocconcini to dressing. 5. Add grilled vegetable to mixture in bowl, tossing lightly. 6. Serve immediately.

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