Buffalo Mozzarella Salad

5 from 8 votes
Prep Time 20 mins
Rest Time 10 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 661 kcal


  • 1 head Batavia lettuce green
  • 1 Fresh small cucumber
  • 7 piece Radish
  • 3 piece Big tomatoes in red, dark, yellow different varieties
  • 1 packet Fresh cress
  • 4 tablespoon Olive oil
  • 1 tablespoon Balsamic vinegar
  • Pink sea salt from the mill
  • Colorful pepper from the mill
  • Basil leaves


  • Wash the salad, shake dry, pluck a little and arrange on a large plate.
  • Wash the cucumber and radishes and cut or slice them into very thin slices, then distribute them on the lettuce leaves.
  • Wash the different colored tomatoes, cut in half and remove the stalk, cut into fine slices and also distribute on the plate.
  • Drain the mozzarella and cut or pluck it into small pieces and place on the plate.
  • Now salt and pepper the salad. Pour or spray balsamic vinegar over it. Then pour the olive oil over it. Finally sprinkle the cress over it and garnish with basil leaves. Let the salad stand for a few minutes and enjoy with a baguette or fresh bread.


Serving: 100gCalories: 661kcalCarbohydrates: 0.4gProtein: 0.4gFat: 74.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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