These marinated tomatoes with buffalo mozzarella ask to be scooped onto a nice chunk of crusty bread and devoured.
And you’ll want to sop up the delicious leftover marinade with more bread. It’s also a fresh tasting starter or side dish. If you love tomatoes, like I do, you’ll love this recipe. The tomatoes simply shine and glisten. -bvox
Marinated Buffalo Mozzarella and Tomato
Source: Yotam Ottolenghi
1/2 tsp fennel seeds grated zest of 1 lemon
15 basil leaves, shredded
2 tsp chopped oregano
4 tsp best-quality extra-virgin olive oil, plus extra to finish
1 garlic clove, crushed
1/2 tsp Maldon sea salt, black pepper
8 to 9 oz. buffalo mozzarella cheese
2 ripe medium tomatoes
Step 1: To make the marinade. Scatter the fennel seeds in a small frying pan over medium heat and dry-roast until they begin to pop. Transfer to a mortar and pestle and crush roughly. Place the crushed seeds in a small bowl and add the remaining marinade ingredients.
Step 2: Break the mozzarella roughly with your hands. Smear it with the marinade and set aside for 15-30 minutes.