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Marinated Buffalo Mozzarella & Tomato Salad Recipe

By CHP Admin On

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).

[img_assist|nid=2053301|title=|desc=|link=url|url=http://houseandhome.com/food/menus/recipes-plenty|align=middle|width=225|height=311]

Ingredients

Marinade
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)

Directions

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).

[img_assist|nid=2053301|title=|desc=|link=url|url=http://houseandhome.com/food/menus/recipes-plenty|align=middle|width=225|height=311]

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CHP Admin

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