I'm happy with some dairy, erring on the fatty and fermented style and for the most part from goat milk.
I'm always on the lookout for other sources of dairy: sheep, reindeer, buffalo, to name a small few.
Proper mozzarella is from buffalo milk, and this one was found in a very pleasant little Deli. It would have been rude not to ...
... as it would be to serve it any other way.
Often, this salad is served with slices of the cheese, tomato and basil all together, but I wanted to make more of a centre piece of the cheese, so the tomato and basil sat alongside.
Olive oil and balsamic vinegar over, and sea salt over the tomatoes, Icelandic ash salt over the mozzarella.
Very good indeed!
