Mozzarella Di Bufala Recipe

Drain and portion

Remove the mozzarella di bufala from its liquid. Wrap each ball gently in paper towel and let drain for 5–10 minutes to remove excess whey. Pat gently — do not press hard, to preserve the creamy interior.

Slice

Using a sharp knife or a cheese wire, slice each mozzarella ball into 1/4-inch thick slices. Keep slices stacked in order for plating.

Arrange sliced mozzarella across the serving platter in alternating layers with tomato slices (see Tomatoes & Vegetables). Drizzle 1 tablespoon extra-virgin olive oil evenly over the cheese while plating.

Prepare tomatoes

Wash tomatoes and remove cores. Slice tomatoes into 1/4-inch rounds. If using larger tomatoes, cut rounds into halves to match mozzarella slice size.

Optional base

If using baby greens or arugula, spread the greens in a single layer on the serving platter and lightly toss with 1 teaspoon olive oil and a pinch of salt. This creates a bed beneath the layered cheese and tomatoes.

Layer tomato slices alternately with mozzarella slices on the platter, slightly overlapping each slice to form a fan or linear stack.

Prepare basil

Rinse basil leaves, pat dry, and tear a few large leaves in half if they are very large. Reserve several whole leaves for garnish.

Tuck basil leaves between the layers of tomato and mozzarella as you assemble, and scatter remaining leaves over the top. Sprinkle the optional fresh oregano leaves lightly for an aromatic lift.

Season and dress

After assembling and tucking in the herbs, drizzle the remaining 1 tablespoon extra-virgin olive oil over the whole dish. Sprinkle the fine sea salt evenly (about 1 teaspoon) and the freshly ground black pepper (about 1/2 teaspoon) over the tomatoes and cheese.

Finish with balsamic

Finish with a light drizzle of aged balsamic vinegar or balsamic glaze (about 1 tablespoon). For a more decorative presentation, drizzle glaze in a zigzag across the platter, then finish with flaky sea salt (about 1/2 teaspoon) scattered over the top.

Serve immediately at room temperature so the mozzarella shows its creaminess. Provide extra olive oil or balsamic on the side if desired.