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Overlapping slices of buffalo mozzarella and tomato on a white platter, drizzled with olive oil and scattered basil leaves

Fresh Caprese di Bufala Salad with Olive Oil

Sliced buffalo mozzarella and ripe tomatoes layered with basil, olive oil, and flaky salt, no cooking required.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 274
Ingredients Method Notes

Ingredients
  

For the salad
  • 250 g mozzarella di bufala (2 balls); drained, at room temperature
  • 400 g ripe tomatoes heirloom or vine, sliced 1 cm thick
  • 1 fresh basil leaves small bunch, about 20 leaves; torn by hand
For the finish
  • 3 tbsp extra virgin olive oil plus more for drizzling
  • 1/2 tsp flaky sea salt
  • black pepper to taste; freshly cracked
  • 2 tbsp balsamic glaze optional

Method
 

  1. Take the mozzarella di bufala out of the fridge 15 minutes before serving so it comes to room temperature.
  2. Slice the tomatoes into 1 cm rounds. Sprinkle lightly with salt and lay them on paper towel for 5 minutes to drain off excess liquid.
  3. Drain the mozzarella from its whey and slice into 1 cm rounds, matching the thickness of the tomatoes.
  4. Arrange the tomato and mozzarella slices on a platter, overlapping them slightly in alternating rows.
  5. Tuck the torn basil leaves between the slices, spacing them evenly across the platter.
  6. Drizzle the olive oil evenly over the top, making sure every slice gets some.
  7. Season with flaky sea salt and cracked black pepper right before serving.
  8. Finish with a thin drizzle of balsamic glaze if using, then serve immediately while the mozzarella is still cool and creamy.

Notes

  • Drain sliced tomatoes for 5 minutes before plating to prevent excess liquid
  • Bring mozzarella to room temperature for the best texture and flavor
  • Buy mozzarella di bufala the day you plan to serve it
  • Tear basil by hand instead of cutting to avoid bruised edges
  • Serve within an hour of assembling for the cleanest presentation