Marinated Bocconcini and Roasted Vegetable Salad
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Marinated Bocconcini and Roasted Vegetable Salad

Marinated Bocconcini and Roasted Vegetable Salad

with Croutons and Balsamic Dressing

Bocconcini pearls add richness and creaminess to a hearty salad packed full of arugula, baby spinach, tomatoes, peppers and mixed olives. Crunchy seasoned croutons and balsamic dressing add the perfect finishing touches.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

28 g


(Contains Milk, Wheat)

1 unit(s)

Sweet Bell Pepper

113 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

1 unit(s)

Red Onion

30 g

Mixed Olives

(May contain Milk, Sulphites)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

Not included in your delivery

0.06 tsp


0.13 tsp


2.5 tbsp



Nutrition Values

Calories480 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate39 g
Sugar16 g
Dietary Fiber5 g
Protein15 g
Cholesterol30 mg
Sodium970 mg
Trans Fat0.3 g
Potassium700 mg
Calcium900 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Bowl


Prep veggies
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut onion into 1/4-inch slices.
Season veggies
  • Add peppers, onions, half the Italian Seasoning (use all for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to combine.
Roast veggies
  • Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
  • When done, drizzle half the balsamic glaze over top, then toss to combine. Set aside to cool, 5-10 min.
Finish prep
  • Meanwhile, cut or tear bocconcini in half, then season with remaining garlic salt.
  • Halve tomatoes.
  • Drain, then halve olives.
Make dressing
  • Add vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. (TIP: We love using extra virgin olive oil in dressings!) Season with salt and pepper, then whisk to combine.
  • Add bocconcini to the dressing, then toss to combine.
Finish and serve
  • Add roasted veggies and arugula and spinach mix to the bowl with dressing and marinated bocconcini.
  • Divide salad between plates. Top with croutons, olives and tomatoes.
  • Drizzle remaining balsamic glaze over top.
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