Mozzarella di Bufala con Pomodori

Name: Mozzarella di Bufala con Pomodori
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 500 g mozzarella di bufala campana dop; 600 g ripe oxheart or vine tomatoes; 60 ml Extra virgin olive oil; 15 g fresh basil leaves; 1 g dried wild oregano; 4 g flaky sea salt; 1 g Black pepper

Fresh buffalo mozzarella from Caserta paired with ripe tomatoes, fragrant basil, and extra virgin olive oil.

🇮🇹Italy· Campania

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 390 kcal

Ingredients

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Servings

500 g mozzarella di bufala campana dop — two balls in their preserving brine, at room temperature
600 g ripe oxheart or vine tomatoes — washed and dried, at room temperature
60 ml Extra virgin olive oil — fruity, cold-pressed southern Italian oil
15 g fresh basil leaves — washed and gently patted dry
1 g dried wild oregano — a generous pinch
4 g flaky sea salt — to taste
1 g Black pepper — freshly cracked, optional

Equipment

•Serrated knife
•Chopping board
•Large serving platter
•Paper towels

Nutrition

Per serving, approximate

Calories: 390 kcal
fat: 31 g
carbs: 6 g
fibre: 2 g
protein: 22 g
calories: 390 kcal

Instructions

1
Remove the buffalo mozzarella from the refrigerator at least one hour before serving so it reaches room temperature.
2
Slice the ripe tomatoes into thick rounds or wedges using a sharp serrated knife.
3
Arrange the tomato slices over a wide ceramic serving platter in a loose, overlapping layer.
4
Sprinkle the tomatoes with flaky sea salt and let them sit for five minutes to release their sweet juices.
5
Lift the mozzarella balls from their liquid and cut them gently into thick slices with a sharp knife.
6
Tuck the mozzarella slices between the salted tomato pieces across the platter.
7
Tear fresh basil leaves by hand and scatter them evenly over the cheese and tomatoes.
8
Rub the dried oregano between your palms directly over the platter for fragrance.
9
Drizzle the extra virgin olive oil generously over the entire dish.
10
Finish with cracked black pepper if desired, and let rest for three minutes before serving.

Chef's tips

Never serve buffalo mozzarella fridge-cold; cold temperatures mask its delicate milky sweetness and alter its soft texture. Season the tomatoes with salt before adding the cheese so the juices draw out and mingle with the olive oil. Use ripe, fragrant tomatoes that have never been refrigerated for the best flavour.

Ingredient substitutions

Mozzarella di Bufala Campana DOP → cow milk fior di latte, though it is milder and less juicy
oxheart tomatoes → ripe beefsteak tomatoes or heirloom costoluto tomatoes
dried wild oregano → fresh oregano leaves or omit entirely

Storage

Best enjoyed immediately; store leftovers covered in the fridge for up to one day, bringing to room temperature before eating.

Reheating

This dish is served raw at room temperature and must not be reheated.

Common mistakes to avoid

•Serving the mozzarella chilled straight from the fridge, which mutes the flavour and tightens the curds.
•Using mealy, underripe winter tomatoes that lack sweetness and juice.
•Drowning the delicate milk flavour in balsamic vinegar, which is not traditional in Campania for fresh buffalo mozzarella.

Serving suggestions

Serve as an antipasto with thick slices of crusty pane cafone to mop up the milky juices.Pair as a light summer lunch alongside marinated grilled vegetables and green olives.Accompany with a chilled glass of Campanian white wine such as Fiano di Avellino or Greco di Tufo.