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All Recipes, Soups & Salads / October 25, 2017

The Ultimate Caprese Salad with Buffalo Mozzarella

– The Ultimate Caprese Salad with Buffalo Mozzarella –

My love affair with salads began many years ago, I was about 17 years old to be exact. Now, I had always eaten salads before, but around that age they became an obsession, and in all truth, there is nothing wrong with that! Ok let´s talk about one of the most popular salads ever, the classic Italian caprese salad, everytime you go to an Italian restaurant you see it on the menu, it´s even served at non-Italian restaurants, it´s that good! For me, the caprese salad is one of my all-time favorite salads, however, when I created this recipe I wanted to get a bit more creative with it. Everyone else makes it the same, I wanted to raise the level on the presentation while capturing all the classic flavors. This caprese salad recipe with buffalo mozzarella is truly a winner, and in more ways than one. The combination of flavors here are truly mind-blowing, even though it´s as simple as pie to make (I don´t know why that saying is popular, as pie is not that easy to make!). Watch the video below on how to make this caprese salad recipe with buffalo mozzarella and start your love affair with salads. Salud!

Watch the Video Below on How to Make The Ultimate Caprese Salad with Buffalo Mozzarella

The Ultimate Caprese Salad with Buffalo Mozzarella

Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 Large Tomatoes
  • 1 Ball of Buffalo Mozzarella
  • 8 Fresh Basil Leaves
  • Extra Virgin Spanish Olive Oil
  • Balsamic Glaze
  • Sea Salt
  • Freshly Cracked Black Pepper


  1. Cut 2 large tomatoes in half, using a pairing knife cut around the inside of the tomato halfs to loosen the seeds, then use a spoon to scoop out the seeds, cut off the stalk and lightly season each tomato half with sea salt
  2. Cut a ball of fresh buffalo mozzarella into 4 evenly sized pieces, then use your hands break each piece into smaller pieces as you stuff it into the tomatoes, transfer the stuffed tomatoes to a plate
  3. Season the stuffed tomatoes with sea salt and freshly cracked black pepper, then drizzle some extra virgin Spanish olive oil on top and a kiss of balsamic glaze
  4. Grab about 8 fresh basil leaves, stack them fom largest to smallest and roll them up, cut in half and finely dice
  5. Sprinkle the freshly chopped basil on top of the tomatoes and serve
  6. Enjoy!

Recipe Notes

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