Yes, rule #1 when shopping for pretty much anything, don’t go into the expensive section, because you will want it, all of it. I love the image of marching bands without their uniforms, very rag-tag, but definitely better than a pile of bodies and tubas in the street. Looking forward to trying this summer salad. Hope the heat continues to drop in Chicago.
I am a huge fan of Yotam Ottolenghi, and that marinated mozzarella you made looks incredible! It’s mid-winter here in Australia, so I’ll have to wait until summer to try this one out. :)
Perfect for that horrible heatwave we had! I also avoided the oven (my solution was gazpacho). This looks messy & beautiful — and I couldn’t agree more about the quality of the ingredients making the dish. I will make this for sure!
Hi Tim,
I’m a longtime reader but have never commented… I did attend one of your Floriole dinners awhile back though! Anyway, just wanted to come out of the woodwork and say I love your blog / ask where you get your buffalo mozzarella?
Hey Franny- Thanks for commenting! I got mine at Marion Street Cheese Market in Oak Park, but I have also found it at Publican Quality Meats. I am sure other cheese shops in he city carry it, too.
I was experiencing the same unbaerable heat in Chicago last week! This recipe looks absolutely scrumptious and refreshing. I’ll have to scope out some fresh moz in the city and make it soon! Thanks – and thank goodness for cooler weather this week!
I love this salad and it is something I like to make often during the summer. But, here in the UK we had had the worst weather so haven’t made it so much recently. You can now buy good Buffalo Mozzarella that is British now so that is a bonus. I need a whole loaf of bread for the amazing sauce too!
This looks great. I’m curious what other no-heat dishes did you serve? In Arizona, there are about four months where you don’t want to turn on the stove and I quickly run out of ideas of what to serve guests.
I don’t eat cheese – dairy allergy – but this recipe so makes me want to. Just the picture with the herbs and oil in the bowl with the whisk made my mouth perk up. And the gorgeous cherry tomatoes. How can you go wrong with those? Well, maybe I’ll try it. Just this once. :)
I’m making this today with lovely little mozzarella balls from Fresh Farms in Niles and herbs from my own garden. I wonder if usinz a ziploc bag would be a good way to make sure everything stays coated for maximal marination? I’m gonna give it a try, anyway! Thanks for the inspiration and so glad I found you.
This looks amazing! Will try this week for sure. Heirloom tomatoes, colorful, fresh basil and fresh mozz…..drizzled with our favorite olive oil, of course. Thank you for the beautiful photo to compliment a delicious dish!
This looks incredible; this is the first time visiting your site and I can see why you won the Saveur Blog Awards. Your photographs are great. Do you shoot from home? How do you get all that light?
This dish looks good enough to dive into and I mean that literally! There really isn’t anything better that fresh mozzarella and vine ripened tomatoes!
Hey Kelly,
I wouldn’t make this that far in advance. The cheese will get a little weird, and the flavors a little muddled. It is best to throw it together 30-60 minutes before you plan on eating it. Couple of hours would be fine, but I think overnight would be too much. But what do I know?! If you give it a try, let us know. : )
Making this salad again for the second time tonight. We love it! Maybe it’s our Mozzarella, but we found we needed to add a little extra oil to get enough sauce/oil for dipping. Is this usual?
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Riley says:
July 9th, 2012 at 9:07 pm
This looks wonderful, especially when you don’t want to/can’t turn on your oven. Stay cool!
ItalianGirlCooks says:
July 9th, 2012 at 11:21 pm
Wow….what an earthy beautiful mass. Great to see such a (non-Italian) talented writer/cook pull off such a lovely dish…spur of the moment!
talley says:
July 9th, 2012 at 11:39 pm
Yes, rule #1 when shopping for pretty much anything, don’t go into the expensive section, because you will want it, all of it. I love the image of marching bands without their uniforms, very rag-tag, but definitely better than a pile of bodies and tubas in the street. Looking forward to trying this summer salad. Hope the heat continues to drop in Chicago.
Sarah says:
July 10th, 2012 at 3:51 am
I am a huge fan of Yotam Ottolenghi, and that marinated mozzarella you made looks incredible! It’s mid-winter here in Australia, so I’ll have to wait until summer to try this one out. :)
Diane, A Broad says:
July 10th, 2012 at 5:28 am
We’ve been eating one or another variation of this for weeks at my place. I think the gentleman friend is addicted.
Judi says:
July 10th, 2012 at 6:27 am
Curious- which type of olive oil do you use?
Christina says:
July 10th, 2012 at 8:14 am
Perfect for that horrible heatwave we had! I also avoided the oven (my solution was gazpacho). This looks messy & beautiful — and I couldn’t agree more about the quality of the ingredients making the dish. I will make this for sure!
Franny says:
July 10th, 2012 at 8:52 am
Hi Tim,
I’m a longtime reader but have never commented… I did attend one of your Floriole dinners awhile back though! Anyway, just wanted to come out of the woodwork and say I love your blog / ask where you get your buffalo mozzarella?
Tim says:
July 10th, 2012 at 8:58 am
Hey Franny- Thanks for commenting! I got mine at Marion Street Cheese Market in Oak Park, but I have also found it at Publican Quality Meats. I am sure other cheese shops in he city carry it, too.
Rebecca says:
July 10th, 2012 at 9:12 am
I was experiencing the same unbaerable heat in Chicago last week! This recipe looks absolutely scrumptious and refreshing. I’ll have to scope out some fresh moz in the city and make it soon! Thanks – and thank goodness for cooler weather this week!
la domestique says:
July 10th, 2012 at 9:35 am
This recipe is perfect- simple, flavorful, and gorgeous!
Laura@howtocookgoodfood says:
July 10th, 2012 at 11:00 am
I love this salad and it is something I like to make often during the summer. But, here in the UK we had had the worst weather so haven’t made it so much recently. You can now buy good Buffalo Mozzarella that is British now so that is a bonus. I need a whole loaf of bread for the amazing sauce too!
Ben says:
July 10th, 2012 at 4:16 pm
Always a great combination!
Katrina @ Warm Vanilla Sugar says:
July 10th, 2012 at 6:01 pm
Whoa. This looks so, so, tasty! Awesome idea!
Riri-cuisine says:
July 12th, 2012 at 3:51 am
Such a great idea for a summer taste lunch!
Gene says:
July 12th, 2012 at 2:14 pm
This looks great. I’m curious what other no-heat dishes did you serve? In Arizona, there are about four months where you don’t want to turn on the stove and I quickly run out of ideas of what to serve guests.
Row says:
July 12th, 2012 at 3:40 pm
I’ll follow your advice… recipe bookmarked until I can find some really good ingredients. :)
Nanette Littlestone says:
July 14th, 2012 at 3:11 pm
I don’t eat cheese – dairy allergy – but this recipe so makes me want to. Just the picture with the herbs and oil in the bowl with the whisk made my mouth perk up. And the gorgeous cherry tomatoes. How can you go wrong with those? Well, maybe I’ll try it. Just this once. :)
Kristen at RMK life says:
July 17th, 2012 at 7:24 am
So pretty! Great pictures, wish I could join you.
SG says:
July 20th, 2012 at 12:09 pm
I really need to eat this very soon. So tasty and beautiful!
Katje says:
July 22nd, 2012 at 6:58 am
I’m making this today with lovely little mozzarella balls from Fresh Farms in Niles and herbs from my own garden. I wonder if usinz a ziploc bag would be a good way to make sure everything stays coated for maximal marination? I’m gonna give it a try, anyway! Thanks for the inspiration and so glad I found you.
Kirsten Wanket says:
July 30th, 2012 at 4:28 pm
This looks amazing! Will try this week for sure. Heirloom tomatoes, colorful, fresh basil and fresh mozz…..drizzled with our favorite olive oil, of course. Thank you for the beautiful photo to compliment a delicious dish!
Tina says:
August 6th, 2012 at 12:51 am
This looks incredible; this is the first time visiting your site and I can see why you won the Saveur Blog Awards. Your photographs are great. Do you shoot from home? How do you get all that light?
Stella says:
August 8th, 2012 at 1:38 pm
Oh the fennel seed is like a little bit of magic!
Yvette-Farm Girl City Girl says:
August 9th, 2012 at 12:40 pm
This dish looks good enough to dive into and I mean that literally! There really isn’t anything better that fresh mozzarella and vine ripened tomatoes!
OneDayInBrooklyn says:
August 11th, 2012 at 1:28 pm
Great summer recipe, cant wait to try it! Love your site :)
Matilda says:
August 13th, 2012 at 9:13 am
I made this yesterday. It is magical.
Kelly says:
August 15th, 2012 at 1:41 pm
Tim, how long in advance could I make this — the day before perhaps?
Tim says:
August 15th, 2012 at 1:46 pm
Hey Kelly,
I wouldn’t make this that far in advance. The cheese will get a little weird, and the flavors a little muddled. It is best to throw it together 30-60 minutes before you plan on eating it. Couple of hours would be fine, but I think overnight would be too much. But what do I know?! If you give it a try, let us know. : )
Hayley says:
October 4th, 2012 at 9:49 am
So yummy! Did you use more oil than the 4 teaspoons?
Tim says:
October 4th, 2012 at 10:01 am
Hayley- I don’t think so, but we may have added some at the table. You certainly could add more if you like.
Pat says:
September 17th, 2017 at 6:09 am
Making this salad again for the second time tonight. We love it! Maybe it’s our Mozzarella, but we found we needed to add a little extra oil to get enough sauce/oil for dipping. Is this usual?