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2 1/2 ounces baby arugula (about 5 handfuls)
Small handful fresh basil leaves, torn (optional)
6 ounces bocconcini
1 medium tomato, preferably heirloom, sliced into wedges
1 plum, sliced into wedges
Thinly slivered red onion, to taste
1 tablespoon olive oil
1 1/2 teaspoons balsamic vinegar
Salt and pepper to taste
Place the arugula and basil in a salad bowl and top with the bocconcini, tomato, plum and onion. Drizzle with the oil and vinegar, season to taste, toss well and serve. In place of the bocconcini (mini fresh mozzarella balls) you can also use cubes of fresh or smoked mozzarella, or crumble in feta instead.