a study in simplicity

Here is another delectable recipe from that wonderful cookbook, Plenty–my new fave. Lusciously creamy buffalo mozzarella gets a marinade schmear of tantalizing flavor from the unusual combo of toasted fennel seed, fresh herbs, garlic, and lemon zest. Paired with juicy, ripe tomatoes–this dish is a new twist on the classic caprese salad and is breathtakingly simple to make. So easy, yet so delicious as an appetizing appetizer or stunning salad…  love!

Marinated Buffalo Mozzarella and Tomato Salad

 

I’m a big fan of buffalo mozzarella, which is much creamier than regular mozzarella, and gets that extra tang from the buffalo milk. If you’ve never tasted it, you’re in for a heavenly treat. I usually buy it at Costco–for almost the same price of one ball of cheese, you get four balls of this deliciousness imported from Italy. 

Begin by making the rub. In a small skillet over medium heat, toast the fennel seeds until they’re fragrant, about 3 minutes.

Place them in a mortar and pestle to crush. Alternatively, you could grind them in a spice mill, or just use the back of a frying pan to crack them up.

Add the fennel seeds to a small bowl and mix in the lemon zest, roughly torn basil leaves, freshly chopped oregano, and smashed garlic clove.  

Stir in your best quality extra virgin olive oil and grapeseed oil (or another neutral vegetable oil), and then season with sea salt and freshly ground black pepper.

Break up the ball of mozzarella and lay the chunks flat on a serving plate. Rub the cheese with the marinade and let sit for 15 to 20 minutes.

This dish calls for the best tasting tomatoes you can find and, at this time of year, that can be a tough call. In my opinion, the small campari or cocktail tomatoes pack the most punch of flavor right now–cut them into wedges and plate alongside the cheese. 

Drizzle with more of that good extra virgin olive oil and season with sea salt and freshly ground black pepper. Serve with a crusty baguette as a first course, or alongside roasted fish or chicken for a scrumptious side dish. 

Adapted from Plenty, by Yotam Ottolenghi
Serves 2 to 4:

Marinade:

1/2 teaspoon fennel seeds
zest of 1 lemon
15 basil leaves, roughly torn
2 teaspoons chopped fresh oregano
2 teaspoons best quality extra virgin olive oil
2 teaspoons grapeseed oil
1 smashed garlic clove
sea salt, preferably Maldon
freshly ground black pepper


8 ounce ball of buffalo mozzarella
2 to 3 campari tomatoes
extra virgin olive oil to drizzle
sea salt and freshly ground black pepper

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