The marinade adds a punch of flavour to Bocconcini, mushrooms and tomatoes. Topping a bed of greens and a drizzle of a yogurt dressing with the marinated mixture adds zest to this starter or side salad.
- Prep: 20 min
- Refrigeration: 1 h 15
- 1 small clove garlic minced
- 3 tbsp (45 mL) balsamic vinegar
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) Dijon mustard
- Pinch salt
- 1 cup (250 mL) sliced drained mini Bocconcini cheese
- 8 oz (250 g) cremini or white mushrooms trimmed and quartered
- 1 cup (250 mL) grape tomatoes cut in half
- 2 tbsp (30 mL) chopped fresh basil
- 6 cups (1.5 L) mixed salad greens (about 6 oz/175 g)
- 1/4 cup (60 mL) plain yogurt
- 1/8 tsp (0.5 mL) salt
In an airtight container or a bowl, whisk together garlic, vinegar, oil, Dijon mustard, salt and 1/4 tsp (1 mL) pepper. Add Bocconcini and mushrooms; stir to coat well. Cover and marinate in the refrigerator for at least 1 hour or for up to 1 day.
Add tomatoes and basil to Bocconcini mixture and let marinate in the refrigerator for at least 15 minutes or up to 4 hours.
To serve, arrange salad greens on serving plates. Using a slotted spoon, place Bocconcini mixture onto greens. Whisk yogurt and salt into remaining marinade and season with pepper to taste. Drizzle dressing over salad.
To make this a main course salad, add chopped hard-cooked egg or cooked chicken breast when assembling the salad.
To pack this salad for lunch, prepare through step 2, stirring the yogurt and salt into the marinated mixture, then pack the marinated mixture and greens separately to toss together just before serving.
For a more exotic flavour, add 1 tsp (5 mL) fennel seeds, a pinch of hot pepper flakes and a wide strip of lemon or orange zest to the marinade with the garlic.
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Top 5 Nutrients
|Calcium:||8 % / 90 mg|
|Vitamin A:||26 %|
|Pantothenic Acid:||19 %|
|Vitamin C:||18 %|