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Marinated Buffalo Mozzarella & Tomato Salad Recipe

House Home Photo Marinated Buffalo Mozzarella & Tomato Salad Recipe

An easy starter from London restaurateur Yotam Ottolenghi. "This is probably one of the simplest yet finest starters you can offer. There’s only one catch — your ingredients. I would ditch the idea at once if I couldn’t get a ripe summery tomato, juicy and sweetly intense, a tomato that has never seen a fridge or a chilled truck, only soil and sun. You can actually get such tomatoes if you look hard enough. The best tomato I ever had was homegrown in the village of Monarola in the Cinque Terre, northern Italy. I’ll never forget it. You also need a top-quality buffalo mozzarella. Serve this with good crusty white bread."

4 servings

1/2 tsp fennel seeds grated zest of 1 lemon
15 basil leaves, shredded
2 tsp chopped oregano
2 tsp best-quality extra-virgin olive oil, plus extra to finish
2 tsp grape seed oil
1 garlic clove, crushed
1/2 tsp Maldon sea salt, black pepper

8 to 9 oz. buffalo mozzarella cheese
2 ripe medium tomatoes (red, yellow or mixed)


Step 1: To make the marinade. Scatter the fennel seeds in a small frying pan over medium heat and dry-roast until they begin to pop. Transfer to a mortar and pestle and crush roughly. Place the crushed seeds in a small bowl and add the remaining marinade ingredients.

Step 2: Break the mozzarella roughly with your hands. Smear it with the marinade and set aside for 15-30 minutes.

Step 3: To serve, cut the tomatoes into wedges and plate along with the marinated mozzarella. Drizzle with extra olive oil and serve.

Reprinted with permission from Yotam Ottolenghi's Plenty (2011 Chronicle Books).


Yotam Ottolenghi


Jonathan Lovekin

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