Buffalo mozzarella, marinated with tomato and arugula, is a delicious and refreshing dish that combines the creamiest of buffalo mozzarella cheese with fresh marinated herbs.
A true delight for your palate.
I am very grateful that my herb garden still gives me fresh oregano and basil. I love to use fresh herbs with my dishes.
Imagine fresh oregano, basil, lime, and crushed garlic marinating over an open buffalo mozzarella.
Adding toasted fennel seeds crushed to the above mix of fresh herbs, the flavor intensifies to a new level.
Therefore, all the natural juices infused the mozzarella.
Sweet and tangy, all intertwine, making this fantastic mozzarella full of flavor.
Buffalo mozzarella cheese is made from domesticated water buffalo milk and is traditionally manufactured in the southern part of Italy, Campania.
Creamier and softer than cow milk.
Buffalo milk is higher in fat content than cow milk, which gives this buffalo mozzarella a creamy texture and rich flavor.
Buffalo mozzarella has a milder taste with a bit of saltiness. Using different milk adds a more sour taste.
Fennel seeds: The anise base flavor of toasted fennel seeds is mesmerizing. MIlder once cooked but not to be skipped as it brings the sauce to a new level.
Lime: Use the zest and the juice of the lime to bring the perfect balance of acidity that it is needed with the mozzarella cheese. You will thank me for it.
Basil leaves: Julienne, meaning rolling the basil leaves together and then slicing them thinly, forming long streams. Basil is the perfect partner to mozzarella and tomato and brings freshness to the sauce.
Oregano: Fresh and crisp once mixed with the lime juice. Mediterranean flavors all abound.
Garlic: Who can say no to garlic when crushed and finely chopped? Not overpowering but enhancing all the flavors around it.
Fleur de sel or sea salt: My preference as it contains salt at the most natural level is not chemically processed.
Buffalo mozzarella: The star of this dish. Rich in flavor, it does not fall apart when cut into and is so wonderful to bite into the fresh flesh.
Tomatoes: Select your favorite tomatoes with this salad. Make sure that they are mature.
Arugula salad: My favorite salad of choice as it will not wilt when in contact with the acidity of the lemon. Quite affordable and a superfood that has quite a few health benefits.
I am always asked this question, as all my recipes only use sea salt and fleur de sel.
Both are the purest form of salt.
Both coarse sea salts are harvested from seawater and have a coarse grain structure. The difference lies in consistency.
Coarse sea salt had a dry and hard-defined grain.
Fleur de sel has a moist and soft grain structure.
Fleur de Sel is a salt that forms a thin crust on the surface of seawater as it evaporates. Thus making it a bit more expensive due to how it is harvested.
On the other hand, you do not use it as much as it has a robust salt flavor.
Marinate the mozzarella, and add the sliced or quartered tomatoes when ready to serve.
Drizzle some remaining marinades over the tomatoes to bring in all the flavors.
By adding a bed of arugula. I love arugula, but you can use radicchio, cresson, or butter lettuce.
However, let marinate the buffalo mozzarella alone and transfer it over the salad bed at dinner.
The acidity of the lemon will wilt the salad if the two are prepared simultaneously. And the marinade is what gives this dish such a fantastic flavor.
As with all cooking, have all your ingredients ready before cooking.
Resting all the ingredients allows them to intensify the flavors.
Serve over the arugula on a serving dish.
Yes, it does. Only the mozzarella part, of course. Store it in a sealed container.
If you have it for lunch, keep the salad of your choice in a separate container and add everything together at the last minute.
Avocado Salad
Tomato Arugula Salad
Pasta with Fresh Tomatoes, Basil and Mozzarella
Arugula Stuffed Pork Tenderloin
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