Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Tomato, buffalo mozzarella and olive salad Food Tomato, buffalo mozzarella and olive salad Preparation time Cooking time Serves 4 INGREDIENTS 4 heirloom or vine-ripened tomatoes 1 golden shallot, finely sliced 2 balls Italian buffalo milk mozzarella 16 basil leaves 3 tbsp extra virgin olive oil 1 tbsp aged balsamic 20 olives, Ligurian or manzanillo Sea salt & cracked black pepper 1 packet Grissini sticks (Italian bread sticks) METHOD Slice tomatoes into thin slices and arrange on a platter with the sliced golden shallot. Tear mozzarella and scatter over the top with basil leaves dressed in the olive oil. Drizzle the balsamic over the salad, scatter with olives and season with salt & pepper. Serve with Grissini bread sticks. Serve this salad only with the best tomatoes available, and always use buffalo mozzarella instead of bocconcini. You can substitute the buffalo mozzarella for feta, shaved pecorino, or parmesan. Food Preparation time Cooking time Serves 4 SHARE