Scottish Buffalo Mozzarella Salad Recipe

Preheat the oven to 180°C (350°F). Slice the day-old sourdough into thin slices (about 5 mm). Brush both sides lightly with 1 tablespoon olive oil and sprinkle with 1/4 tsp fine sea salt.

Arrange slices on a baking tray in a single layer and bake 10–12 minutes, turning once halfway, until crisp and golden. Remove from oven and immediately rub each warm wafer with the cut side of the garlic clove to impart a gentle garlic note. Let cool on a rack.

In a small bowl or jar, combine 1 tsp smoked garlic paste, 2 tbs aged balsamic vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup) and 1 tsp fresh lemon juice.

Whisking constantly, slowly drizzle in 4 tbs extra-virgin olive oil until the dressing emulsifies. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity as needed (add up to 1/2 tsp more honey or 1/2 tbs more balsamic). Keep at room temperature.

Bring the Scottish buffalo mozzarella to room temperature for 20–30 minutes before assembling to maximize flavor and creaminess.

Wash and dry the heirloom tomatoes. Slice tomatoes into 6–8 mm rounds or wedge larger fruit into 1 cm thick wedges to create varied texture and color on the plate.

Tear or slice the mozzarella into generous pieces approximately the same size as the tomato slices. Arrange tomato slices and mozzarella pieces on a serving platter, alternating colors and shapes for visual appeal.

Scatter fresh basil leaves and microgreens (or rocket) evenly over the tomatoes and mozzarella.

Drizzle about half of the smoked garlic & balsamic dressing over the arranged salad, then finish with 2 tbs extra-virgin olive oil in a light stream. Season the assembled salad with 1 tsp sea salt and 1 tsp freshly ground black pepper, distributing evenly.

If using, grate 1/2 tsp lemon zest over the top for brightness. Reserve remaining dressing to serve at the table.

Serve the salad with the cooled sourdough wafers on the side so guests can break or top them as desired.