This is another great recipe from “Plenty.” I’ve had salads like this before but I don’t remember ever having one with fennel seeds. I think they add a distinct touch of licorice flavor to the dish. While shopping for the ingredients make sure that you select the best cheese and that the tomatoes are the freshest, preferably vine ripened. We are lucky here in California as the heirloom tomato season has just arrived. Right now, they’re bursting with flavor. I got three types of heirlooms: yellow, red and chocolate-red. Delish.
mozzarella di buffala and heirloom tomatoes salad with fennel vinaigrette
4 medium sized, assorted heirloom tomatoes, cut into half moons
3 125gr containers mozzarella di buffala, cut into quarters
1 cup fresh basil leaves, shredded
Zest of ½ lemon
½ tsp fennel seeds
5 tbsp arbequina olive oil
1 clove garlic, peeled, pressed
Sea salt and freshly ground black pepper to taste
Dry roast fennel seeds in skillet for a minute or so. Roughly crush them to release flavor. Transfer seeds to a small bowl. Add lemon zest, olive oil, garlic, basil, salt and pepper. Pour sauce over cheese and let it rest at room temperature for about 15 minutes. Arrange cut tomatoes next to cheese, drizzle with a bit more olive oil and serve.