Buffalo Mozzarella and Fig Carpaccio Salad
Ingredients
- Buffalo mozzarella
- Cherry tomatoes
- Bologna mortadella
- Fresh figs
- Basil leaves
- Lime zest
- Maldon salt
- Extra virgin olive oil
Preparation
Peel the figs and place them on a plate or serving dish.
Cover with plastic wrap and flatten into a carpaccio using a weight such as a small pot or glass.
Remove the wrap, then sprinkle with Maldon salt, drizzle with extra virgin olive oil, and add lime zest.
Place a buffalo mozzarella on top, add chopped cherry tomatoes, and sprinkle with a little salt.
Add slices of Bologna mortadella, drizzle with more extra virgin olive oil, scatter basil leaves, and sprinkle with additional lime zest.
Optionally, add a few drops of lime juice to the fig carpaccio.
Tips
This salad serves two people; for larger groups, use burrata instead of mozzarella.
You can substitute cherry tomatoes with any ripe seasonal tomatoes.
Serve the salad chilled for the best flavor.
