Tomato Cucumber And Bocconcini Grain Salad Recipe 455
TOMATO, CUCUMBER AND BOCCONCINI GRAIN SALAD RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 11
Steps:
- Add water, pinch salt and wheat berries to a medium saucepan. Bring to a rolling boil. Reduce heat to a simmer. Cover and cook until tender, about 1 hour. Drain well. Let cool. To cool faster, spread out on baking sheet. In a large bowl, combine cooked wheat berries, tomatoes, green onions, cucumber and cheese. To make the dressing: whisk together olive oil, apple cider vinegar, Dijon mustard and salt and pepper. Toss dressing with salad. Stir in basil. Let salad stand in fridge to develop flavours before serving, about 30 minutes.
TOMATO AND BOCCONCINI SALAD
This salad should be made with the freshest ingredients possible, and is a delight as a side to most any meal! If you can't find, or don't have bocconcini, you could use another size of fresh mozzarella instead.
Provided by Sarah
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 9.8 g, Cholesterol 15.7 mg, Fat 22.7 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 5.4 g, Sodium 445.1 mg, Sugar 4.8 g
TOMATO AND BOCCONCINI SALAD
A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.
Provided by Annisette
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the tomatoes into twelve 1/2-inch slices.
- Slice the bocconcini into twenty-four 1/2-inch slices.
- Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
- Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.
Nutrition Facts : Calories 314.6, Fat 26.5, SaturatedFat 9.4, Cholesterol 44.8, Sodium 362.7, Carbohydrate 6.7, Fiber 1.7, Sugar 4.2, Protein 13.8
GARDEN CUCUMBER TOMATO SALAD
This recipe comes from my husband's great-grandmother. It's especially good with ripe tomatoes from the garden, but drained canned tomatoes may also be used.-Maxine Foreman, Columbus, Nebraska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon.
Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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