Spinach, oven-roasted tomato & bocconcini salad

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Spinach, oven-roasted tomato & bocconcini salad". Try it by all means

Recipe «Spinach, oven-roasted tomato & bocconcini salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 150g baby spinach leaves, 360g bocconcini, drained, halved, 60ml extra virgin olive oil, 1 1/2 tbsp fresh lemon juice, 1 garlic clove, crushed , 1 tbsp chopped fresh tarragon, Salt & freshly ground black pepper, 20-24 oven-roasted tomato halves .

Ingredients:

  • 150g baby spinach leaves 
  • 360g bocconcini, drained, halved 
  • 60ml extra virgin olive oil 
  • 1 1/2 tbsp fresh lemon juice 
  • 1 garlic clove, crushed 
  • 1 tbsp chopped fresh tarragon 
  • Salt & freshly ground black pepper 
  • 20-24 oven-roasted tomato halves 

Instructions

  1. Place the spinach and bocconcini in a large serving bowl and gently toss to combine.
  2. Place the olive oil, lemon juice, garlic and tarragon in a medium jug and whisk to combine. Taste and season with salt and pepper.
  3. Add the oven-roasted tomatoes to the spinach and bocconcini. Pour over the dressing and gently toss to combine.
  4. Divide salad among serving bowls and serve immediately.