This high-quality mozzarella is creamier and more flavourful than the standard mozzarella and it is perfect for entrees and classic Italian salads. For this dish, I used cherry tomatoes but if you can find Pantano Romanesco or Beefsteak Tomatoes it would be much better because they are way more tastier.
Serves 2 people
1 large (or 2 small) buffalo mozzarella, sliced
15g chiffonade of basil
Few cherry tomatoes, cut in half
1 large avocado, peeled and sliced
Half cup pitted black olives
Extra virgin olive oil
Red balsamic vinegar of Modena
Prepare the salad
On a large plate, arrange nicely the olives, the tomatoes, and the mozzarella slices on top of the salad.
Place the avocado slices all around the plate, add the basil, season, and serve with fresh bread or rosemary focaccia.