Water Buffalo Milk, Ripe Tomatoes, Buffalo Milk Mozzarella Caprese Salad Recipe

On these first hot days, nothing beats a salad for lunch or a light dinner.

What's not to like with a Mozzarella and Tomato Salad?

What makes it better is if it's a Buffalo Milk Mozarella Caprese Salad?

Here's a tasty recipe for one from pages of Vegetables from an Italian Garden (Phaidon Press, May 2011)

Buffalo Milk Mozzarella Caprese Salad

Preparation time: 10 minutes
Serves: 4


11 ounces buffalo milk mozzarella cheese
3-4 tomatoes, peeled and sliced
basil leaves
olive oil, for drizzling



Drain the mozzarella and cut into 1/8 -inch-thick slices. Arrange the mozzarella and tomato slices alternately in concentric rings on a serving dish. Sprinkle with basil leaves, drizzle with olive oil, and season with salt. Keep in a cool place until ready to serve.

(* Recipe and photo reproduced by permission of Phaidon Press, all rights reserved)

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