Mozzarella Salads
Photography Nick Tresidder.
These beautiful fresh mozzarella come from the Clevedon Valley Buffalo Company and are delicious served very simply. Alternatively, purchase imported Italian Buffalo Mozzarella from a speciality food store. Drizzle with your best extra virgin olive oil and a pinch of sea salt and freshly ground pepper. Accompany with your favourite combinations from the flavours listed below.
INGREDIENTS
We used: sliced, roasted red capsicum, caper berries and Ortiz anchovies. Prosciutto and rocket leaves. Grilled artichoke hearts, blanched broad beans and shaved Parmesan with basil dressing.
METHOD
Suggested flavours:
tomatoes • capers • basil, mint, oregano, marjoram, parsley •fennel seeds, toasted • raw zucchini and grilled • prosciutto • salami • bresaola
• broad beans • rocket • olives • chilli •lemons • eggplant • raw fennel or cooked • asparagus • Parmesan • crème fraîche • olive oil • roasted capsicums
• red wine vinegar • balsamic vinegar • grilled artichokes • Ortiz anchovies • raw celery • radishes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Tomato, Fennel and Mozzarella Salad with Herb Dressing]()
RecipeTomato, Fennel and Mozzarella Salad with Herb Dressing
Article by Claire Aldous![Fennel and Mozzarella Salad with Almonds and Preserved Lemon]()
RecipeFennel and Mozzarella Salad with Almonds and Preserved Lemon
Article by Claire Aldous![Fennel, Broad Bean and Mozzarella Salad]()
RecipeFennel, Broad Bean and Mozzarella Salad
Article by Claire Aldous![Roasted Peppers with Buffalo Mozzarella and Basil]()
RecipeRoasted Peppers with Buffalo Mozzarella and Basil
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.