Bufala Salad is an Italian salad of fresh mozzarella bufala, proscuitto, tomatoes and a splash of basil – garlic – olive oil dressing! So delicious & refreshing!
This is a dish to make when the tomatoes are peaking, then you should be able to smell them before you see them. It’s not summer unless you make this salad! That’s the perfect appetizer or even main dish with a glass of cold white wine!
Ode to mozzarella
Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made from the milk of Italian mediteranean buffalo. It’s a dairy product traditionally manufacted in Campania, especially in the provinces of Caserta and Salerno.
The term mozzarella derives from the procedure called mozzare which means “cutting by hand”, separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called “the queen of the Mediterranean cuisine“, “white gold” or “the pearl of the table“.
Ingredients:
- 2 tomatoes
- 5-6 cherry tomatoes
- 1 piece of bufala mozzarella cheese
- 3 pieces of baguette
- 3-4 pieces of prosciutto
- basil leaves
- 3 tablespoons of olive oil
- 1 clove of garlic
- zest of 1 lime
Instructions:
- Wash and cut all the tomatoes and place them on the plate.
- Bake the pieces of bread for 5-6 minutes to 180 °C and place them with proscuitto on the plate.
- Open the mozzarella, drain it and put it in the mindle of the plate.
- Last but don’t least, put basil leaves, garlic and olive oil in a food processor and mix them for some seconds.
- Garnish your bufala salad with the dressing, fresh basil leaves and some zests of lime!Ready!
Nutrition Facts (per serving)
| Calories: | 455 kcal |
| Fat: | 26,2 gr. |
| Carbohydrates: | 37,8 gr. |
| Proteins: | 20 gr. |
- Mozzarella belongs to soft cheeses, that’s why it has a high content of niacin, riboflavin, thiamine and biotin.
- This composition helps to improve eye and skin health.
- In addition, mozzarella is rich in fat – soluble vitamins A, E & D, as well as phosphorus, selenium and iodine.
Maria Mentzelou is Dietitian / Nutritionist with M.Sc. Applied Nutrition and Dietetics with specialization in Clinical Nutrition (Harokopio University) and Specialization in Life Coaching and NLP (University Aegean). Find out more about her or contact her at maria.mentzelou@hotmail.com, Tel. 6984515475 and in its pages on Facebook and Instagram.
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Enjoy,
Foodenyo
