Fresh Buffalo Mozzarella and Tomato Salad

I think this is my favourite salad. It is so easy to throw together and any variation on it is welcome at my table. This time, I used a fresh, creamy Buffalo Mozarella, bought from Tony’s Italian deli, Buongiorno Italia in St Albans. The tomatoes are fresh plum tomatoes, now in season. A handful of rocket leaves and a few black olives. Some avocado wouldn’t have been out of place. A drizzle of good quality olive oil is essential. Usually, I go for a Tuscan olive oil, but this week I’ve been trying a hand picked, cold pressed olive oil made from Koroneiki olives called Olive Branch produced by a family who live locally to me in Hertfordshire, from olive farms in Crete. I think it stood up to the Italian ingredients well and it positively loved the fresh tomatoes.

My sister and niece also came over from Italy and brought me a small bottle of Crema Con Aceto Balsamico di Modena - a beautiful thick Balsamic glaze, which seeped into the olive oil and into the fresh cheese bringing it all to life. We ate the salad with a few slices of mortadella from Bologna and proscuitto crudo served on a board. Delizioso.

The summer holidays have arrived! I have realised that the only way I’m going to be able to keep up with blogging is to keep my posts short and simple. Is that possible? Let’s see…   

I’m sending this salad across to Fleur at Homemade by Fleur who is hosting Simple and in Season for me this month as well as to Laura at How to Cook Good Food who co-hosts the One Ingredient Challenge with Working London Mummy. July’s ingredient is tomatoes.

What have you been eating now our summer seems to have finally arrived?!

  

With thanks to Olive Branch for the sample bottle of olive oil.

 

 

Comments

  1. says

    Your picture looks so good!! We tried a twist on your recipe by adding Feta instead with some wild Greek oregano sprinkled over the top – that with a dense Balsamic was like a marriage of the Mediterranean. Greek and Italian flavours at their best ;)

  2. says

    I am a big salad chap myself. I usually love spuds on my salad but this one does sound really scrumptious. I’m going to whip out something similar for dinner. Cheers!

  3. says

    Utterly lovely, I made one myself with beautiful Breton tomatoes, but sadly no Buffalo mozzarella, it was delicious eating it for lunch in the garden though.
    Holidays are tricky, what with children around all the time. My two major problems here though are avoiding sand in every photograph I take, (my husband and daughter live on the beach!) and our dreadfully poor Breton bandwidth!
    Have a super summer, and all your posts are inspiring, just keep them coming, Jude x

  4. says

    This is one of my favorite salads and yours looks divine. You have inspired me to make one for friends and family who are visiting tomorrow. Another great entry into Simple and in Season too :)

  5. says

    Oooh perfect summer fodder Ren – love a classic salad like this. Top notch ingredients don’t need lots of fuss to be magnificent :-)

  6. says

    That has to be one of my favourite salads too, sans the olives. I am now thinking it would be great for lunch at work this week. Or even just now, as I haven’t had dinner yet :)

  7. says

    I know the feeling and need to keep posts short myself. No free time with kids off school now!
    I love this classic combination, one I turn to regularly at this time of the year. If the ingredients are good, why mess with it. A good olive oil and balsamic vinegar or glaze which you used turn it into something even better.
    Thanks for entering One Ingredient xx

Trackbacks