Ripe summer tomatoes + Buffalo Mozzarella + two tone basil = Marinated Tomato, Mozzarella and Basil Salad.
This winning combination comes from the vegetable cookbook Plenty by chef Yotam Ottolenghi. I love his unfussy approach to creating stunning but simple vegetable dishes.
Serve it as an appetizer or the star of summer lunch or dinner. Fennel, lemon zest, a little garlic and lots of chopped basil make a flavorful marinade. In this picture, purple “opal” basil adds an unexpected pop of color to green and red tomatoes and creamy white buffalo mozzarella.
the slightly licorice flavorings.
Zest the lemon, then use the same microplane to grate the garlic.
If you prefer Greek seasonings, replace the basil shown here with mint and oregano and leave out the fennel. Stack similar size leaves together, roll tightly and thinly slice the roll into ribbons.
You could use slices of feta cheese or any soft creamy cheese in place of the mild, slightly buttery tasting mozzarella.
Dig into marinated tomato, mozzarella and basil salad. Easy to prepare and mmm… mozzarellalicious!