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Buffalo Mozzarella and Tomato Salad with Olive Drizzle

Buffalo Mozzarella and Tomato Salad with Olive Drizzle

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 1 cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon minced garlic
  • 3 tablespoons chopped parsley
  • 3 tablespoons drained capers
  • 3 tablespoons thinly sliced Kalamata olives
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 pounds ripe tomatoes, cored and sliced into ½-inch thick slices
  • 1 pound buffalo mozzarella, sliced into 1/2-inch thick slices
  • 2 cups fresh basil leaves


  • Add the balsamic vinegar to a small saucepan and set over medium heat. Bring to a simmer and cook until reduced to ¼ cup, about 15 minutes. Remove from the heat and set aside.
  • Add the olive oil to a mixing bowl and combine with the garlic, parsley, capers, olives, salt and pepper.
  • Arrange the tomato slices, mozzarella slices and the basil in and overlapping pattern on a serving plate and drizzle with the olive mixture and additional freshly ground black pepper. Drizzle the reduced balsamic over the top. Set aside for flavors to meld or serve immediately.