Warm Buffalo Mozzerella Salad

May  2, 2019
1 Ratings
Photo by Miss Karen
  • Prep time 15 minutes
  • Cook time 4 minutes
  • Serves 2
Author Notes

It's the end of August. Hotter than heck and my birthday....
My best friend and I seek out and explore new places to dine every month.
We refer to this activity as the 'Purple Rose Society.' This month she selected an 'old school' type restaurant in Southern California. Sadly, the restaurant closed after 35+ years, but not before I got THIS recipe direct from the sous chef. I have worked in many restaurants and I know it isn't easy to get a recipe from establishments (whether you work there or not.) My friend and I had this amazing salad, and truly it is beyond delicious- - regardless of the temperature outside. This is my version of a remarkable Summer Salad. If you eat tomatoes one way this summer, LET IT BE THIS WAY. Happy birthday to me!!! :) —Miss_Karen

What You'll Need
  • Salad:
  • 4 ounces Fresh buffalo mozzarella ball
  • 2 ounces Prosciutto ham, 1/4 inch dice
  • 2 Firm Heirloom tomatoes, different colors OR 1 golden tomato and 1 Roma tomato
  • 5 ounces clean fresh baby spinach, stems removed
  • 1 tablespoon Toasted pine nuts
  • freshly grated Parmesan cheese
  • Dressing:
  • 1/2 cup Olive oil
  • 2 cups Fresh basil, chopped
  • 3 tablespoons White Balsamic vinegar
  • 1 Clove minced fresh garlic
  • 1 teaspoon Dijon mustard
  • Salt and fresh ground white pepper, to taste
  • 2 tablespoons Minced shallot
  • 2 teaspoons Fresh lemon juice
  1. Salad Prep: Slice the mozzarella ball into ¼ inch slices. Do the same with the tomatoes. Shred or chop the prosciutto. Layer the following ingredients in a row inside a shallow pie tin; tomato, cheese, prosciutto. Continue until ingredients are used.
  2. Creamy Basil Vinaigrette: Place the mustard, vinegar,shallots and garlic into a blender. SLOWLY add the oil until emulsified. Add the fresh basil, salt and pepper and puree until smooth. If the dressing is too thick you can add a few drops of water or lemon juice until it reaches desired consistency. *Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.
  3. Assembly: Place the pie tin with the layered mozzarella into a 350 F for 3-4 minutes. In a large bowl toss the spinach with enough dressing to coat the leaves. Place the salad onto a plate.
  4. Use a spatula to place the warm layered mozzarella into the center of the salad. Sprinkle with the pine nuts and Parmesan cheese.
  5. Serve with a good Ciabatta bread and your favorite glass of wine. Sometimes I add 3-4 quartered artichokes and some sliced Kalamata olives.

See what other Food52ers are saying.

  • GwenS
  • Miss_Karen

4 Reviews

GwenS May 26, 2019
Rave reviews from guests. Heating the tomatoes, prosciutto and mozzarella takes it to another level. I did use a different basil based dressing as the raw egg did'nt appeal to me. Will make this again.
Miss_Karen May 26, 2019
I am delighted that this salad was a success for you. I have to agree about the egg thing too! However, this is pretty much how the sous chef of that restaurant gave the recipe to me..... Here is a good alternate dressing: https://www.twopeasandtheirpod.com/basil-vinaigrette/
There isn't an egg in this one :)
GwenS May 20, 2019
Planning on making this, just not sure of the quantity of basil. Please clarify.
Thanks in advance.
Miss_Karen May 21, 2019
Approximately 1 cup packed basil leaves, coarsely chopped.
It seems like a lot, but it makes a lot of dressing. Any leftovers could be used on pasta or chicken. I hope this helps :)