Recipes
Buffalo Mozzarella & Summer Tomato Salad by Executive Chef Kim Brennan
Buffalo Mozzarella, Summer Tomatoes, Olives, Anchovy, and Basil Salad Recipe
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:
- Drain the buffalo mozzarella onto paper towels to remove excess moisture.
- Break the mozzarella into bite-sized pieces.
Season Mozzarella:
- Season the mozzarella pieces with flaked salt, cracked pepper, and drizzle with extra virgin olive oil.
Prepare Tomato Mixture:
- In a small bowl, cut the tomatoes into bite-sized pieces.
- 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:
- Add the prepared tomato mixture to a serving bowl.
- Arrange the seasoned buffalo mozzarella on top and around the tomatoes.
Final touches:
- Place anchovy fillets on the salad.
- Garnish with fresh basil leaves.
- 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!