Angioletti & Fresh Mozzarella Salad

This herbal and savory salad is the perfect balance of hearty and refreshing. Made with fried dough strips, red onion, bocconcini and fresh grape tomatoes.
Print Recipe Pin Recipe
Servings 8

Ingredients
  

Vinaigrette:

  • 1½ cups Extra-Virgin Olive Oil
  • ½ cup White Balsamic Vinegar
  • 1 tsp Dried Oregano
  • 1½ Tbsp. Garlic, minced
  • 1 tsp. Sea Salt
  • ½ tsp. Freshly Ground Black Pepper

Salad:

  • 1½ lbs. Polly-O Bocconcini
  • 1½ lbs. Pizza Dough
  • Vinaigrette
  • 2 pints Grape Tomatoes, halved
  • ½ cup Red Onion, shaved
  • 8 cups Arugula Leaves
  • ½ cup Fresh Basil Leaves, chiffonade
  • ¼ cup Polly-O Shredded Parmesan Cheese

Instructions
 

Vinaigrette:

  • In a bowl, whisk together the vinaigrette ingredients. Refrigerate at least 2 hours or overnight.

Salad:

  • Cut each cheese ball into 12 bite-size pieces.
  • Dust the pizza dough with flour and roll out to about ⅓" thick. Cut the dough into ½" × ¾" strips.
  • As needed, fry each 3 oz. portion of the dough at 350°F until puffed and golden brown, 2 – 3 minutes, and drain on paper towels.

To Assemble One Salad:

  • Place the following ingredients in a 4-quart bowl:
  • 2 Tbsp. Vinaigrette
  • ½ cup Tomatoes
  • 1 Tbsp. Red Onion, shaved
  • 1 cup Arugula Leaves
  • 1 Tbsp. Basil Leaves
  • 3 oz. Polly-O Bocconcini, cut into pieces
  • 3 oz. Fried Pizza Dough Strips
  • Toss salad until thoroughly mixed and place salad onto a chilled, large-rimmed salad bowl. Sprinkle with ½ Tbsp. of shredded Parmesan and serve immediately.