Marinated buffalo mozzarella and tomato from Plenty (page 126) by Yotam Ottolenghi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

murphyfrank on February 24, 2026

I felt the marinade needed a little extra olive oil but apart from that this is a perfect way to use summer tomatoes & requires very little effort for maximum flavour
clkandel on August 22, 2025

This takes a Caprese salad to the next level with the addition of the herbs and spices. Served it as a side to falafels.
goldfish on April 03, 2022

I have made this several times and is one of my favorite appetizers for entertaining. It's easy, presents well, and is a crowd-pleaser. It's in my regular rotation. It could be deemed expensive but I think it's also worth the cost.
Ganga108 on August 18, 2021

Heaven! We have been making this dish for ever and a day. We make all sorts of variations. Sometimes we use Trecce, the plaits of Mozzarella, or really large balls, and tear them apart, drizzling with a grassy extra virgin olive oil and tossing tomato wedges, cucumber slices and basil leaves on top. It is divine, and ready in 5 minutes. Salt and pepper, and it is done. Sometimes we use tiny bocconcini balls, cutting or tearing them in halves and marinating them, or using them as-is. Add some spring onions to the tomatoes and cucumbers. Drizzle with even more olive oil. We can’t even remember where we first came across this practice but it is common. This recipe has large balls of Buffalo Mozzarella marinated in spices, herbs, garlic and oil, before tomatoes are added. This is probably one of the simplest yet finest suppers you can make. It is a great summery meal to eat on the couch watching your favourite show.
AndieEats on July 05, 2021

Tasty and easy to throw together. My garlic clove may have been a bit large though, and was a very forward note.
sosayi on August 22, 2019

Chiming in with another glowing review. Made this as part of a large group dinner on vacation and it was the star of the table. 8 adults finished off 3 recipes worth in under 10 minutes (my husband barely got any as he was putting the baby down as dinner started). Super easy prep and tasted good even with only fresh basil (and no oregano) for the herbs. Will be making this again and again every summer.
Lepa on September 02, 2018

This really is the best Caprese I've ever had. At least once a year I make it for a special dinner party. It is always a hit. It doesn't look nice but it is delicious.
Astrid5555 on May 16, 2016

I will never ever eat a Caprese salad any other way! This is one of the best starters I have had in a very long time. Who would have thought that fennel seeds and lemon zest could elevate this dish to something really outstanding!!!
cilantrolime on August 17, 2014

This is possibly the best starter I've had ever! Made with bufala mozzarella from Costco and served with crusty bread and good tomatoes from farmer's market. Didn't have fresh oregano so I substituted with dry oregano (much smaller amount). Turned out great.
Breadcrumbs on May 30, 2011

p. 126 I’m a sucker for a lovely photo and this book is chock full of them! In addition to a beautiful picture, Ottolenghi notes this is probably one of the simplest, yet finest starters you can offer. . . . Sold! I’ll make that!! As promised, prep is super-simple.I was delighted to find that Costco has started selling buffalo mozzarella imported from Italy – for a song I might add! The marinade is full of fresh, vibrant flavours and aromas and together, this dish is like having a lovely plate of sunshine. The additional herbs and lemon zest take this beyond the traditional Caprese salad and really do make this something special. I’d highly recommend this recipe and will most definitely make it again.