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Bocconcini Salad with Pesto & Olives

Ingredients

  • 200 g Saputo Lite Cocktail Bocconcini cheese
  • 1/4 cup (60 mL) basil pesto
  • 1/4 cup (60 mL) pitted Kalamata olives
  • 1 cup (250 mL) sliced cherry tomatoes
  • 2 tbsp (30 mL) capers, rinsed and drained
  • 8-12 Boston lettuce leaves
  • a few sprigs of chervil
  • salt & pepper to taste

Directions

  1. In a bowl, combine cocktail Bocconcini cheese with pesto and season to taste.
  2. Gently add the olives, tomato pieces and capers into the cheese mix.
  3. Divide up the lettuce leaves onto four plates.
  4. Place Bocconcini mix onto lettuce.
  5. Garnish with chervil. Season to taste.
  6. Serve with croutons if desired.
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Related Recipes

Bocconcini Salad with Pesto & Olives

Ingredients

  • 200 g Saputo Lite Cocktail Bocconcini cheese
  • 1/4 cup (60 mL) basil pesto
  • 1/4 cup (60 mL) pitted Kalamata olives
  • 1 cup (250 mL) sliced cherry tomatoes
  • 2 tbsp (30 mL) capers, rinsed and drained
  • 8-12 Boston lettuce leaves
  • a few sprigs of chervil
  • salt & pepper to taste

Directions

  1. In a bowl, combine cocktail Bocconcini cheese with pesto and season to taste.
  2. Gently add the olives, tomato pieces and capers into the cheese mix.
  3. Divide up the lettuce leaves onto four plates.
  4. Place Bocconcini mix onto lettuce.
  5. Garnish with chervil. Season to taste.
  6. Serve with croutons if desired.