Parmigiana con Mozzarella di Bufala Campana DOP

Drain the Mozzarella di Bufala Campana from its liquid and pat it dry with a paper towel.

Cut the mozzarella into slices or bite-sized pieces.

In a large bowl, combine the halved cherry tomatoes and fresh basil leaves.

Add the mozzarella pieces to the bowl with tomatoes and basil.

Drizzle the extra virgin olive oil over the salad mixture.

Season with sea salt and black pepper to taste.

If desired, add balsamic vinegar for extra flavor.

Gently toss all the ingredients together until well combined.

Serve immediately at room temperature.

Spice Level: