Restaurants›Osteria da Fortunata›Mozzarella Di Latte Di Bufala Recipe

Mozzarella Di Latte Di Bufala Recipe

Inspired by Osteria da Fortunata

Time20m

Serves3

mozzarelle di latte di bufala, pomodori, olio, basilico

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Ingredients

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Mozzarella & tomatoes

3 units Buffalo mozzarella balls (mozzarella di latte di bufala)3 units Vine-ripened tomatoes (roma or heirloom)12 units Fresh basil leaves

Dressing & finishing

3 tbs Extra-virgin olive oil1 tsp Aged balsamic vinegar (optional)1 tsp Sea salt (or flaked sea salt)1/2 tsp Freshly ground black pepper

Method

Mozzarella & tomatoes

Prepare mozzarella

Remove the buffalo mozzarella from its liquid and place on paper towels. Gently pat dry to remove excess moisture, then tear each ball into 2–3 large pieces by hand to keep a soft, rustic texture. Set aside on a plate.

Prepare tomatoes

Wash tomatoes, then slice each into 6–8 even slices (about 1/4 inch / 5–7 mm thick). If using large heirloom tomatoes, cut into wedges instead. Arrange tomato slices on a serving platter, slightly overlapping.

Nestle the torn mozzarella pieces among the tomato slices on the platter. Scatter fresh basil leaves whole over and between the mozzarella and tomato.

Dressing & finishing

In a small bowl, whisk together the extra-virgin olive oil and aged balsamic vinegar (if using). Taste and adjust the vinegar amount for balance. This will be the finishing dressing.

Lightly sprinkle the sea salt evenly over the tomatoes and mozzarella, then grind the freshly ground black pepper over the top.

Drizzle the olive oil (or olive oil–balsamic mixture) evenly over the tomatoes, mozzarella, and basil. Use most of the oil but reserve a little to finish if desired.

Let the assembled dish rest at room temperature for 5–10 minutes to allow flavors to meld. Serve immediately as an antipasto with crusty bread or crostini.