Roasted Tomato & Buffalo Mozzarella Salad


  • 1 large  vine ripen tomato
  • 1           buffalo mozzarella
  • 4 cups   arugula
  • 2 tbsp    Nocellara Olive Oil
  • 1/4 cup Butter Infused Olive Oil
  • 2 tbsp    Vermont Maple Dark Balsamic Vinegar
  • 1 tsp      salt
  • 1/2 tsp  black pepper
  • 1/2 tsp  dijon mustard


  • Using a sharp knife cut the tomato into 6 slices. Slice the mozzarella into 6 slices. Place both on parchment lined baking sheet and drizzle with the Nocellara Olive Oil and half of the salt and black pepper. Roast in preheated 400°F oven for 5-7 minutes.
  • While tomato and mozzarella are roasting, whisk the Butter Infused Olive Oil into the Vermont Maple Dark Balsamic Vinegar and dijon mustard.
  • Put the arugula into a bowl and season with the remaining salt and pepper and half of the dressing.
  • On each plate layer the tomato with the mozzarella, alternating between the two until there are 3 pieces on each plate. Top with the dressed arugula and drizzle with remaining dressing.
  • Enjoy with fresh bread and some marinated olives.

Recipe created by Chef Connie Raso | Courtesy of: The Olive Experience

Author: LivingSpaces

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