Italian · Lunch
Buffalo Mozzarella and Tomato Salad
Caprese di Bufala con Pomodori Cuore di Bue
The Capri-island salad of thick-sliced ripe oxheart tomatoes layered with torn buffalo mozzarella di Campania and fresh basil leaves, dressed simply with grassy extra virgin olive oil, flaky salt, and cracked black pepper.
$$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
32gCarbs
5gSugar
2gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Drain both portions of buffalo mozzarella from packaging liquid and let sit at room temperature 10 minutes. Slice oxheart tomatoes into 1cm rounds. Toast country bread slices until lightly golden. Measure olive oil, salt, and pepper. Prepare basil leaves.
2
Build
Lay tomato slices on two wide shallow plates. Sprinkle each with a pinch of flaky salt to draw out juices. Tear mozzarella into rough 3cm pieces with your hands, working gently to preserve torn edges.
3
Finish
Arrange alternating tomato slices and torn mozzarella on each plate, slightly overlapping. Tuck fresh basil leaves between the layers on both plates. Drizzle 3 tbsp grassy extra virgin olive oil generously over each caprese. Sprinkle remaining salt and coarse black pepper evenly across both plates.
4
Plate
Transfer to serving plates and serve immediately with toasted bread alongside for soaking the milky-tomato-oil dressing that pools on each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) buffalo mozzarella di Campania
- 500g (17.6 oz) cuore di bue tomatoes
- 24 fresh basil leaves
- 90ml (6 tbsp) extra virgin olive oil
- 2 tsp flaky sea salt
- 0.5 tsp coarse black pepper
- 120g (4.2 oz) rustic country bread