Marinated Buffalo Mozzarella & Tomato Salad Recipe

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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).

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).