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27 February 2024
Recipes

Buffalo Mozzarella & Summer Tomato Salad by Executive Chef Kim Brennan

Buffalo Mozzarella, Summer Tomatoes, Olives, Anchovy, and Basil Salad Recipe

Recipes
Buffalo Mozzarella & Summer Tomato Salad by Executive Chef Kim Brennan
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Serves 2 as light starter

Ingredients:

  • 1 piece Buffalo mozzarella
  • 2 pieces Tomatoes
  • 2 tablespoons sliced Olives
  • 1 tablespoon chopped Parsley
  • 3 pieces Anchovy fillets
  • Basil leaves for garnish
  • Red wine vinegar
  • Extra virgin olive oil (EVOO)
  • Salt and pepper, to taste

Instructions:

Prepare Buffalo Mozzarella:

  1. Drain the buffalo mozzarella onto paper towels to remove excess moisture.
  2. Break the mozzarella into bite-sized pieces.

Season Mozzarella:

  1. Season the mozzarella pieces with flaked salt, cracked pepper, and drizzle with extra virgin olive oil.

Prepare Tomato Mixture:

  1. In a small bowl, cut the tomatoes into bite-sized pieces.
  2. Add sliced olives, chopped parsley, salt, pepper, a splash of red wine vinegar, and extra virgin olive oil to the tomatoes. Mix well.

Assemble the Salad:

  1. Add the prepared tomato mixture to a serving bowl.
  2. Arrange the seasoned buffalo mozzarella on top and around the tomatoes.

Final touches:

  1. Place anchovy fillets on the salad.
  2. Garnish with fresh basil leaves.
  3. Drizzle a bit more extra virgin olive oil over the entire salad.

Serve immediately as a light and refreshing summer starter.

This Buffalo Mozzarella, Summer Tomatoes, Olives, Anchovy, and Basil Salad is a perfect combination of flavours that highlights the freshness of summer ingredients. Enjoy!

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