Dinner · Salad · vegetarian

Spinach salad with marinated bocconcini

With the lovely warm weather we are experiencing, spring is definitely in the air. Enjoying a substantial salad for dinner is really easy to prepare and doesn’t require slogging over a hot stove. The rocket in my garden is exploding so I used a generous handful in my salad. The spinach in my garden isn’t quite enough to use for a salad yet so I had to buy some.


Serves 4


200g mozzarella bocconcini balls

60ml olive oil

30ml lemon juice

5ml chopped garlic

45ml chopped dill

45ml chopped basil

Salt and pepper

4 free range eggs

150g baby spinach leaves

A generous handful of rocket leaves

125g mixed tomatoes, halved or quartered

½ english cucumber, peeled and diced

1 small red pepper, seeded and diced

1 small yellow pepper, seeded and diced

A handful of small basil leaves

Salt and pepper

2 slices of rye bread, roughly torn

olive oil for frying


Put the bocconcini into a bowl. Combine the olive oil, lemon juice, garlic, herbs and seasoning and mix well. Pour tis over the cheese and cover, set aside to marinate for a few hours or even overnight.

Boil the eggs to your liking, I like mine to have a slightly soft yolk.I use extra large eggs and find cooking them for 8 minutes in boiling water just right.

Arrange the spinach and rocket into a serving dish. Scatter over the tomatoes, cucumber, peppers and basil leaves. Feel free to add ingredients like, chopped spring onion, red onion rings and sliced avocado. Fry the rye bread chunks in a little olive oil until crispy. Feel free to use bought croutons if you have. Arrange the eggs on top and drop the bocconcini balls over the salad. Drizzle the remaining marinade from the cheese over the salad. Scatter over the croutons. Season the whole salad with salt and a good grinding of black pepper.

If you don’t want to use the bocconcini balls I often make my spinach salad with feta cheese

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