Mozzarella Salad

Serve with Orecchiette with Crab and Italian Hummus.


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


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

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Rachael Ray