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Marinated bocconcini and vegetables

Creamy bocconcini combines with fresh summer vegetables in this classic summer salad with a flavourful kick
Recipe provided by Dairy Farmers of Canada ©
Plate of sliced tomatoes, cucumbers, bocconcini cheese
8 servings / 1 hour 15 min

Prep 15 min / Refrigeration 1 hour

Ingredients
  • 1 container (200 g) reduced-fat bocconcini
  • 2 tbsp (25 mL) lime juice
  • 2 tbsp (25 mL) cilantro, chopped
  • 1 cucumber, thinly sliced
  • 2 tomatoes, thinly sliced
  • 2 tsp (10 mL) olive oil
  • Freshly ground pepper
  • 1 cup (250 mL) radish microgreens
  • Sriracha hot sauce, to taste (optional)
Directions
  1. Cut bocconcini into quarters. In a bowl, mix lime juice and cilantro. Add bocconcini and marinate for at least 1 hour (maximum 24 hours).
  2. Divide cucumber and tomato slices among plates. Add the marinated bocconcini and drizzle with a little of the marinade and olive oil. Season with pepper. Garnish with radish microgreens and a few drops of Sriracha sauce, if desired.
Nutritional info per serving (1 of 8)
  • Calories 83
  • Protein 7 g
  • Total Fat 5 g
    Saturated Fat 2 g
    Cholesterol 8 mg
  • Carbohydrates 4 g
    Fibre 1 g
    Sugars 2 g
    Added sugars 0 g
  • Sodium 2 mg
  • Potassium 126 mg