Mozzarella di Bufala Salad Recipe

Mozzarella di Bufala Salad

A simple but very tasty recipe that depends entirely on the quality of its components: Italian salami, mozzarella di bufala cheese, tasty tomatoes, black cured olives (not the abomination you find on pizzas in the US) and high-quality extra virgin olive oil.

Yield: 4

Time: 10 min.


  • 14 oz (400 g) mozzarella, if you can, buy Mozzarella di Bufala
  • 2 medium-sized tomatoes
  • 6 slices of salami, cut into slivers
  • 6 – 10 black olives
  • extra virgin olive oil (to drizzle)
  • white balsamic vinegar
  • fresh basil leaves torn
  • salt and freshly ground pepper to taste


Cut the mozzarella and the tomatoes into 1/2 inch (about 1 cm) slices and intercalate them on a plate. You should have a nice white and red pattern, one row or two rows depending on your plate. Sprinkle the basil and the salami slivers on top and decorate with the black olives. Pour olive oil and balsamic vinegar to your taste. Finish a sprinkle of salt and a generous grind of fresh pepper.

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