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Mozzarella Tomato and Rocket Salad


This famous Italian salad normally includes basil. In this version, rocket is used to add a peppery bite. Try and find milky soft buffalo mozzarella as it has a better flavour than the cow's milk version. Add ripe, flavourful tomatoes and foodies for food lovers exceptional Extra Virgin Olive Oil and this dish becomes sublime. Eat immediately.  Tip: never refrigerate this salad.


3 x 150g buffalo mozzarella cheese 
4 large, juicy, ripe red tomatoes 
4 large handfuls of fresh wild rocket, about 350g 
6-8 T foodies for food lovers Extra Virgin Olive Oil with a dash of lime
foodies for food lovers sea salt and freshly ground black pepper


Drain the mozzarella. Slice thickly or pull it apart in big rough chunks that show the grainy strands. Arrange down one side of the large serving platter. Slice the tomatoes thickly and arrange them in a second line down the middle of the plate. If the slices are very large, halve them.

Add the wild rocket leaves down the other side of the platter. Sprinkle with flaky sea salt and pepper. Just before serving, trickle the foodies for food lovers exceptional Extra Virgin Olive Oil over it.

Make sure you have some crusty bread (slightly char-grilled tastes good) to mop up the juices. Mouth Watering!

Serves 4

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