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  • Writer's pictureElisa Juarez

Mozzarella Salad

By Rachael Ray


16 pieces bocconcini, bite-sized mozzarella balls 1 pint multi-colored, yellow or red heirloom cherry tomatoes 4 scallions, whites and greens, thinly sliced at an angle 1/2 cup coarsely chopped parsley leaves 1/2 cup thinly sliced basil, 10 to 12 leaves 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper


Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

4 servings

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