Bocconcini with cucumber juice dressing

Bocconcini with cucumber juice dressing

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  • 4
  • Easy
  • Meat-free
  • 15 minutes
  • Mulderbosch Cabernet Sauvignon Rosé 2016

Ingredients

  • For the cucumber juice dressing:
  • 1 Mediterranean cucumber
  • 30 g parsley
  • 1 lemon, juiced
  • Maldon salt, a pinch
  • 300 g bocconcini, torn
  • 150 g green tomatoes, halved
  • 4 T olive oil
  • 1⁄4 cup Woolworths double-cream yoghurt
  • Ciabatta, for serving
  • Sea salt and freshly ground pepper, to taste

Cooking Instructions

To make the cucumber dressing, liquidise the cucumber, parsley, lemon juice and salt.

Place the bocconcini on a plate with the tomatoes, drizzle with olive oil and generously spoon over the dressing. Top with a little yoghurt.

Serve with ciabatta and season to taste.

Cook’s note: You can also use the dressing as a sauce for fish.

Discover more salad recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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