tomato and mozzarella salad

I was trying to think of what to call this dish.  It’s not a true Caprese salad as I did not include basil.  Tomato and mozzarella salad sounds so blah but there’s an ingredient that most definitely does not make this any way shape or form, blah!  The other day I posted Caesar granita atop freshly shucked oysters.  Caesar granita is what elevates these two humble ingredients (tomato and mozzarella) much like the addition of fresh basil does in a caprese salad.  I pointed out in my previous post that if you’re not a fan of oysters, the granita can also be used here.  I also have another idea using poached shrimp and Caesar granita (I think you will enjoy this, too).

If you can find fresh buffalo mozzarella, buy it!  It’s imported from Italy and something to definitely splurge on.  What is the difference between water buffalo versus cow mozzarella?  Buffalo mozzarella is creamier, softer, and more flavorful than the cow’s milk.  Water buffalo milk’s high-fat content is nearly double that of cow’s milk.  Either cheese is perfect for eating at room temperature.

heirloom or beefsteak tomatoes
fresh mozzarella, torn into chunks
extra-virgin olive oil
Caesar granita
sea salt and freshly ground black pepper

Cut tomatoes into thick slices or chunks.  Arrange on a plate and add mozzarella followed by a splash of olive oil.  Season with sea salt and freshly ground black pepper.  Add granita and serve immediately.

The Culinary Chase’s Note: The granita adds texture to the cheese and tomatoes.   Enjoy!