Italian · starter
10m
Total time
4
Servings
430
kcal
easy
Difficulty
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FAQ · Things people ask
You can, and it is more widely available, but the result is noticeably different. Fior di latte is firmer and milder; buffalo mozzarella has more fat, more tang, and a softer, wetter texture that pools slightly when you slice it. If you are using cow's-milk mozzarella, make sure it is very fresh and in water, not the low-moisture block type.
Ripe, room-temperature heirloom or beefsteak tomatoes in peak season are ideal. The dish has only three main ingredients so tomato quality is not negotiable — an out-of-season, refrigerated tomato will make the salad taste flat. If good tomatoes are unavailable, it is better to wait.
No — the opposite. Take the mozzarella out of its liquid and bring it to room temperature 30 minutes before assembling. Cold mozzarella is dense and rubbery; at room temperature it softens and its fat becomes expressive. Slice and dress just before eating.
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