Buffalo Mozzarella Marinated With Tomato And Arugula


½ teaspoon fennel seeds
grated zest of 1 lime
juice of 1/2 lime
20 basil leaves, julienned
2 teaspoons chopped fresh oregano
4 tablespoons olive oil
1 garlic clove crushed and slightly chopped
½ teaspoon fleur de sel
black pepper
8 ounces buffalo mozzarella
2 ripe tomatoes
arugula salad


Scatter the fennel seeds in a small frying pan over medium-high heat and dry-roast until they start to pop. Transfer to a mortar and crush. Place the crushed seeds in a small bowl and add the remaining ingredients. Mix well.
On a plate break the mozzarella roughly and smear with the marinade and set aside for 15 to 30 minutes.
To serve; Spread the arugula salad on a serving dish. Place the mozzarella over it and cut the tomatoes and place them alongside the dish. Drizzle with some extra olive oil and serve


Imagine fresh oregano, basil, lime, and crushed garlic marinating over an open buffalo mozzarella. Therefore, all the natural juices infusing the mozzarella. Sweet, tangy, all intertwine and the end result is this fantastic mozzarella full of flavor.

Served as an appetizer. Simply marinate the mozzarella and when ready to serve add the sliced or quartered tomatoes Drizzle some of the remaining marinades over the tomatoes to bring in all the flavors.


Or as a light dinner by adding a bed of arugula. I have a special love for arugula, but you can use radicchio, cresson, or butter lettuce. However, let marinate the buffalo mozzarella alone and at the time of dinner transfer it over the salad bed. The acidity of the lemon will wilt the salad if the two are prepared at the same time. And the marinade is what gives this dish such a fantastic flavor.




Tuesday, February 9, 2021 - 10:28am


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