Fresh mozzarella and tomato salad with basil

Fresh mozzarella and tomato salad with basil: a simple classic with buffalo mozzarella, ripe tomatoes, olive oil and basil – juicy, aromatic and quick to make.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 340 kcal per serving
• Protein: 18 g
• Fat: 26 g
• Carbs: 6 g

Ingredients

• 2 vine tomatoes
• 1 ball of buffalo mozzarella
• 2 tbsp olive oil
• 1 bunch of basil
• Coarse sea salt and ground pepper

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Wash the tomatoes and basil and dry them well. Carefully drain the buffalo mozzarella.
2. Cut the tomatoes into bite-sized pieces. Tear or slice the buffalo mozzarella and roughly tear the basil.
3. Put the tomatoes, buffalo mozzarella and basil in a bowl or on a plate. Drizzle with olive oil.
4. Season with coarse sea salt and ground pepper. Mix everything gently so the buffalo mozzarella stays creamy.
5. Leave the salad to stand briefly so the juices, olive oil and seasoning come together.
6. To serve, scatter over a little more basil and, if needed, a pinch of sea salt. Best enjoyed fresh and lightly chilled.

Good to know

So simple and still so good. When the ingredients are really good, all this needs is a little patience and a good olive oil.

Swaps

Buffalo mozzarella → cow's milk mozzarella (a little milder, similar protein content) | Buffalo mozzarella → burrata (creamier, a little more fat) | Vine tomatoes → cherry tomatoes (often more aromatic, also contain vitamins) | Olive oil → avocado oil (mild flavour, also provides monounsaturated fatty acids)

Allergens

Contains milk (buffalo mozzarella). Usually suitable for children if mildly seasoned; in pregnancy, use mozzarella (or burrata) made from pasteurised milk.