Tomato Bocconcini Salad with Steak

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Servings: 4

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  • 4 Ontario Tomatoes, sliced
  • 8 Ontario Bocconcini Cheese, about 200g
  • 1/4 cup (50 mL) vegetable or olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 1/4 cup (50 mL) fresh Ontario Basil, thinly sliced
  • 3 Ontario Boneless Rib Eye Grilling Steaks, about 4 oz (125 g)
  • Coarse salt and freshly ground pepper
  • 4 cups (1 L) Ontario Baby Arugula Leaves


Arrange tomatoes and cheese on large platter. Whisk 3 tbsp (45 mL) oil with vinegar; pour evenly over top.  Scatter with half of the basil.

Season steaks with salt and pepper to taste. In large skillet, heat remaining oil until sizzling; cook steaks until medium-rare, about 5 minutes per side. Remove to a cutting board; tent with foil and let stand for 5 minutes before thinly slicing.

Divide arugula among 4 plates; arrange sliced tomatoes and 2 cheese balls beside arugula. Top arugula with beef slices. Sprinkle with remaining basil.

Nutritional information

  • Protein: 31 grams
  • Fat: 28 grams
  • Carbohydrates: 8 grams
  • Calories: 405
  • Source of fibre