Bocconcini Tomato Basil Salad

Bocconcini Tomato Basil Salad


Boconcinni (marinated in oil) 1 Tub
Panko Breadcrumbs 2 Cups
Eggs 2
Flour 2 Cups
Mini Romaine/ Little Gems Lettucess 3
Cherry Tomatoes 2 Cups


Oil (from the tub) 1/4 Cup
Fresh Basil Leaves 1/4 Cup
White Balsamic Vinegar 3 Tablespoons
Bocconcini Tomato Basil Salad

This is a great salad that would pair well with a piece of grilled salmon or even pasta. The best part is you can make the dressing &  crumb the bocconcini the day before and place it in the freezer so its just a matter of putting it together before you serve it.

  1. Make the Dressing by adding most of the Oil from draining the Bocconcini to a small bowl and add the Vinegar, finely dice the Basil and add that to it and blend together, season with Salt & Pepper if needed.
  2. Whisk Eggs in small bowl and add Flour to another and season with Italian Herbs.
  3. Add the Panko to another small bowl.
  4. Place in the Freezer for at least 2 hours better overnight.
  5. Arrange the sliced Lettuce and cut the Tomatoes in half and scatter over the Lettuce spoon some Dressing over the Salad.
  6. Heat the Oil and fry the Bocconcini until golden brown then place on top of the Salad and serve.



Skill Level