Make sure you purchase the right kind of Mozzarella! It should be the buffalo kind: this Mozzarella has a wonderful taste. The ones most people buy, do not have any taste, and have a rubbery consistency!
For four mozzarella lovers
Ingredients
- 4 balls of Mozzarella
- home made pesto
- 4 tomatoes
- a bunch of spring onions
- 1 lemon: peel grated
- 2 red chilies: finely cut in thin strips
- lemon juice
- a teaspoon of Dijon mustard
- olive oil
- salt and pepper
- a bunch of fresh basil
1. Tear the Mozzarella in pieces and lay them on a large serving plate
2. Make a light vinaigrette with the mustard, lemon juice, olive oil, salt and pepper
3. Cut the tomatoes in eight parts, cut the onions in slivers and mix this well with the vinaigrette
4. Put dabs of pesto in between the pieces of Mozzarella
5. Spread the tomato-onion mixture over it
6. Tear the basil leaves in pieces and spread them on top of the salad
7. Sprinkle the lemon peel and the strips of chili over it
8. Drizzle olive oil over the whole lot
9. Let it stand in a cold place for at least a half an hour
This salad is great as an appetizer with French bread or Italian bread. Or as a side dish with grilled steak.
Bon appetit!
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{ 3 comments… read them below or add one }
Thank you for posting this recipe, Gaby. It sounds delicious — I think we could enjoy this for a main course! Your mozzarella salad sounds like a nice contrast to the Italian Caprese salad which is another one of our favorites. What kind of cheese do you use in your pesto? Thanks for putting up this great website!
Mary Ann
Hoi Mary Ann,
I’m interested in your Italian Caprese salad
I use Parmesan or Pecorino for the pesto.
Glad you enjoy my blog!
Gaby
Hoi Gaby,
My husband, who is an intuitive cook, makes a great Caprese salad which is basically alternating slices of fresh tomatoes and buffalo mozzarella with fresh basil — and then he drizzles extra virgin olive oil (EVOO) and balsamic vinegar over the salad. Sometimes he also sprinkles some chopped green onions over the salad. (Some people like to add a little salt and pepper but I prefer it without the S&P.)
Mary Ann