There are a million variations on this salad. And really, who needs a recipe? Fresh tomatoes, mozzarella, basil you've grown, olive oil, salt and pepper and you're done!
I was intrigued by this variation that I saw on Lottie & Doof that called for marinating the mozzarella as well as a couple of surprises, particularly the fennel seeds which were a great touch!I didn't use fresh buffalo mozzarella, we had a package of mozzarella balls on hand, but some fresh farmer's market cherry tomatoes and this dish was a hit.
1/2 tsp fennel seeds, lightly toasted and crushed
Zest of 1/2 a lemon
15 basil leaves, sliced
2 tsp chopped fresh oregano
4 tsp extra virgin olive oil
8 oz mozzarella
A handful or so of cherry tomatoes, larger ones sliced in half
Salt & freshly ground black pepper
-In a bowl combine the fennel, lemon zest, basil, oregano and olive oil. Toss in the mozzarella and marinate in the refridgerator at least 30 minutes.
-Before serving, stir in the tomatoes and season with a little salt and pepper.
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