Crudo & Bufala Recipe

Chill and prep cheese

Remove buffalo mozzarella from refrigerator 15–20 minutes before assembling to come slightly toward room temperature. Gently drain any liquid and pat dry with paper towel. Tear each mozzarella ball into 4–6 irregular pieces for a rustic presentation.

Prepare tomatoes

Wash tomatoes and slice into 1/4-inch (6 mm) rounds or into wedges if using plum or heirloom. If tomatoes are especially watery, use a spoon to remove some seeds to avoid excess liquid on the plate.

Prepare basil and ham

Rinse and dry basil leaves thoroughly. If leaves are large, tear in half. Lay Parma ham slices on a board; if slices are thick, fold each slice in half lengthwise so they fit with mozzarella and tomato on the plate.

Arrange base

On a large serving platter or individual plates, arrange tomato slices in a single layer or slightly overlapping circles covering the surface where you will place mozzarella and ham.

Place mozzarella and ham

Distribute torn pieces of buffalo mozzarella over the tomato base, spacing evenly. Drape Parma ham slices between and over the mozzarella and tomatoes, creating loose folds for visual interest.

Add basil and microgreens

Tuck basil leaves between tomatoes, mozzarella, and ham. Scatter microgreens or rocket lightly over the top if using.

Dress

Whisk together extra-virgin olive oil and aged balsamic vinegar (or simply drizzle both separately). Zest the half lemon over the platter lightly and squeeze the juice if you want a brighter note. Drizzle the olive oil evenly over the assembled ingredients, then sprinkle the balsamic vinegar in small drops across the plate.

Season and finish

Sprinkle sea salt and freshly ground black pepper evenly. Finish with a few pinches of flaky sea salt and a final crack of coarse black pepper. Let the salad sit 2–3 minutes for flavors to mingle, then serve.

Serve immediately at slightly cool room temperature as an antipasto or light main for 2–3 people. Offer crusty bread on the side to mop up juices and oil.