Buffalo Mozzarella Bocconcini, Fig and Arugala Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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2 teaspoons red wine vinegar

2 tablespoons olive oil

6 buffalo mozzarella bocconcini balls, torn in 1/2

4 figs, quartered

6 cups baby arugula



  1. Mix the red wine vinegar and olive oil together and season with salt, then set aside.
  2. Put the buffalo mozzarella bocconcini balls around the edge of the plate. Put the figs in between the pieces of buffalo mozzarella. Pile the arugula in the center of the plate and drizzle the dressing over the salad.