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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.

Recipe Details