Mozzarella, Fig and Arugula Salad
Author: Kitchens
Prep time: 10 mins
Total time: 10 mins
Bocconcini are sold in either water or olive oil. Each has its unique uses but in this case, we want to use the mozzarella without the heavy flavoring oil imparts. Bocconcini are balls of mozzarella, usually less than 2 inches in diameter. Simply rip them apart for this, as the coarse texture will hold the dressing much better than a cut edge.
  • 2 teaspoons Balsamic vinegar
  • 2 Tablespoons olive oil
  • 6 mozzarella bocconcini (in water), torn in 1/2
  • 4 fresh figs, quartered
  • 6 Cups fresh, young arugula
  • salt
  1. Mix the vinegar and olive oil together and season with salt, then set aside.
  2. Put the bocconcini mozzarella around the edge of the plate.
  3. Place the figs in between the pieces of mozzarella.
  4. Mound the arugula in the center of the plate and gently drizzle the dressing over the salad.
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