Skip to content

Marinated Buffalo Mozzarella and Tomato

May 22, 2013



Plenty was a highly anticipated cookbook released in 2010 and has become one of my favorites.   This recipe with its first-rate ingredients, combines a beautiful array of herbs, cheese and fruit. Pairing creamy buffalo mozzarella (do not substitute) with the interesting flavors of toasted fennel seeds, oregano, basil, garlic and lemon zest, plus juicy ripe (peak-season) tomatoes, creates one of my all time favorite recipes to share with you. Last summer I came upon this recipe at the end of tomato season and waited to post until the markets were once again overflowing with those fresh-off-the-vine fruits. Well here it is… enjoy this appetizer for your summer entertaining.

Marinated Buffalo Mozzarella Salad     (adapted from Plenty by Yotam Ottolenghi)

Serves 2-4

1/2 teaspoon fennel seeds, toasted and lightly crushed

grated zest of 1 lemon

15 basil leaves, shredded

2 teaspoons chopped fresh oregano

1 garlic clove, minced

4 teaspoons best-quality extra virgin olive oil

1 pound buffalo mozzarella

2 ripe tomatoes, cut into wedges (or a handful of cherry tomatoes)

Salt and pepper

Make the marinade by combining the fennel seeds, zest, basil, oregano, garlic and olive oil in a medium bowl or plastic bag. Break the mozzarella into large chunks with your hands and add it the bowl with the marinade. Smear the mozzarella with the marinade until well coated. Set aside to marinate for 30 minutes in the fridge. Serve by arranging mozzarella on a large serving platter, along with marinade. Scatter tomatoes across the platter. Sprinkle with salt and pepper. Serve with crusty bread.





10 Comments leave one →
  1. May 22, 2013 6:19 pm

    No joke, I could eat that entire platter. Beautiful!
    Where did you get the buffalo mozzarella?

    • shreddedsprout permalink
      May 22, 2013 7:37 pm

      It’s dangerous! For the buffalo mozz ….Caputo’s and Fresh Market carry it.

  2. May 26, 2013 8:19 pm

    Thank you – heading to Fresh tomorrow. Making this tomorrow night. Can’t wait to try!

  3. May 30, 2013 3:26 pm

    I think that last picture is my favorite, good food, good drinks, good ambiance! 😀

  4. Barb Hannagan permalink
    June 6, 2013 7:48 pm

    Is this lunch for one? That would be for me that is. Looks and sounds delicious.

    • shreddedsprout permalink
      June 6, 2013 7:51 pm

      Yes! I could polish that off!


  1. The best summer app. | A Life From Scratch.
  2. » Roasted Carrot and Avocado Salad Shredded Sprout
  3. » Pasta with Yogurt, Peas, and Chile Shredded Sprout
  4. Weekend gem. - A Life From Scratch.

Leave a Reply