Italian buffalo mozzarella and beef tomato salad

Light and wonderful caprese salad

Fancy something light for lunch? Need an awesome salad to accompany a heavy pasta dish? Looks like you’re in luck. This is one of my favourite salads which originated from the Italian region of Campania. It is made of sliced fresh buffalo mozzarella, good quality beef or plum tomatoes, and fresh basil leaves. Drizzle over your best extra virgin olive oil, add a pinch of sea salt, and a bit of sweet balsamic for the finishing touch. This salad is a perfect summer dish with a glass of Pinot Grigio. Buon appetito!

READY TO COOK? 

1. Slice the tomato and mozzarella in 1.5 cm/0.5 inch) thick slices.
2. Layer the tomatoes and mozzarella alternating as you go.
3. Mix some rocket and basil together and place on the middle of the plate.
4. Dress the salad with extra virgin olive oil and balsamic vinegar.
5. Season with some sea salt and black pepper.

INGREDIENTS

• 250g (0.5 pounds) Italian buffalo mozzarella
• 1 beef tomato (or any large tomato you desire)
• 1 bunch of fresh basil
• 1 handful of rocket
• extra virgin olive oil
• balsamic vinegar
• sea salt and black pepper