An Ode to Summer - Buffalo Mozzarella & Grilled Stone Fruit Salad
It makes a perfect lunch with some crusty bread or pair it back with something more substantial for dinner.
- Buffalo Mozzarella 120g
- 2 ripe peaches or nectarines
- extra virgin olive oil (we like Mount Zero Organic Extra Virgin Olive Oil)
- soft lettuce leaves - butter lettuce is ideal – washed and dried
- handful of basil leaves
- aged balsamic vinegar
- salt & pepper
- 4-5 slices Serrano ham or prosciutto (optional)
- Remove mozzarella from the fridge and bring to room temperature (30 min). This gives the texture of cheese a chance to relax and you’ll get more flavour as it warms up.
- Pre-heat your BBQ or grill pan.
- Cut the stone fruit in half and lightly brush each half with a little oil. Grill the fruit for 2-min each side or until it has gained a little colour and the flesh softens somewhat.
- Gently toss the salad leaves with a small amount of balsamic vinegar, salt and pepper then olive oil and arrange on an Instagram-worthy platter.
- Artfully place the grilled stone fruit, torn basil leaves, prosciutto/serrano ham atop the leaves then gently pull apart the mozzarella ball placing chunks around the platter.
- Restrain from eating the last piece while no one is looking.
- Drizzle with more of your best extra virgin olive oil & aged balsamic vinegar before uploading the winning shot to the social media platform of your choice and enjoy.
- Look for stone fruit that is ripe but not overly soft. You want full flavour with a texture that can stand up to grilling.
- Dressing your salad leaves initially as well as with a final flourish means that no patch of salad gets left behind. No one likes a naked salad.
- Tomatoes make an obvious sub in for stone fruit then you could even give the grill a miss.
- Throw some oiled-up cubes of yesterday’s bread on the grill at the same time as the fruit for some added crunch in your salad. Toasted nuts would do the same job.
How do I best store my mozzarella?
Make sure the cheese is covered by its lightly salted brine within the tub. This will help keep it hydrated, retaining its shape and texture.
Can I freeze it?
Whilst it is best consumed fresh, you can freeze mozzarella. It will alter the texture upon defrosting and so is best reserved for cooking.
What if I don’t eat it all at once?
As buffalo mozzarella is an example of a fresh curd cheese, it is best consumed within one to two days of opening. Check out more inspiring menu ideas here
How do I best serve mozzarella?
To enjoy your fresh buffalo mozzarella remove it from the fridge 30 minutes before serving, allowing it to come to room temperature. This allows the texture of the cheese to relax, and the flavours to come to life.
By Olivia Sutton