Mozzarella marinated with tomato and arugula is a delicious and refreshing dish combining the creamiest buffalo mozzarella cheese with fresh marinated herbs.

A true delight for your palate! I’m grateful that my herb garden continues to provide me with fresh oregano and basil. There’s nothing more refreshing than incorporating fresh herbs into my dishes! If you love arugula as much as I do, you will love this cauliflower with olives and cherry tomatoes salad.

Buffalo mozzarella marinated, with tomatoes and arugula

Imagine fresh oregano, basil, lime, and crushed garlic marinating over an open buffalo mozzarella. Adding crushed toasted fennel seeds to the above mix of fresh herbs intensifies the flavor to a new level.

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Therefore, all the natural juices infused the mozzarella. Sweet and tangy, all intertwine, making this fantastic mozzarella full of flavor.

This is the perfect recipe for Easter and Mother’s Day brunch, as well as any other day of the week. It can be enjoyed as a side or a complete light meal.

And, of course, it’s the best salad to take to all your parties as it takes very little time to assemble.

In this Article

Why you will love this recipe

This is an inexpensive dish – Most ingredients are already in your pantry and refrigerator, making it easy to assemble at the last minute.

Crowd pleaser – easy to double or triple the recipe if you have a big crowd coming over.

Party ready – because it is so easy to prepare, this dish is the perfect pool party and summer barbeque side to bring to all your events.

What is buffalo mozzarella?

Buffalo mozzarella cheese is made from domesticated water buffalo milk and is traditionally manufactured in the southern part of Italy, Campania. 

Creamier and softer than cow milk.

Buffalo milk is higher in fat content than cow milk, which gives this buffalo mozzarella a creamy texture and rich flavor. 

What does Buffalo Mozzarella taste like?

Buffalo mozzarella has a milder taste with a bit of saltiness. Using different milk adds a more sour taste.

Ingredients needed to make this recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Fennel seeds – The anise base flavor of toasted fennel seeds is mesmerizing. They are milder once cooked but not to be skipped, as they bring the sauce to a new level.

Lime – Use the zest and the juice of the lime to bring the perfect balance of acidity that it is needed with the mozzarella cheese. You will thank me for it. 

Basil leaves – Julienne, meaning rolling the fresh basil leaves together and then slicing them thinly,  forming long streams. Basil is the perfect partner to mozzarella and tomato and brings freshness to the sauce.

Oregano – Fresh and crisp once mixed with the lime juice. Mediterranean flavors all abound. 

Extra virgin olive oil – the base of your marinate for your buffalo mozzarella.

Garlic: -Who can say no to fresh garlic when crushed and finely chopped? Not overpowering but enhancing all the flavors around it. 

Fleur de sel or sea salt – My preference as it contains salt at the most natural level is not chemically processed. 

Buffalo mozzarella – The star of this dish. Rich in flavor, it does not fall apart when cut into and is so wonderful to bite into the fresh flesh. 

Tomatoes – Select your favorite tomatoes with this salad. Make sure that they are mature. 

Arugula salad – is my favorite salad of choice as it does not wilt when exposed to the acidity of the lemon. It is affordable and a superfood with quite a few health benefits.  I have not included the quantities as everyone loves to grab the amount they want to enjoy.

Buffalo mozzarella marinated, with tomatoes and arugula

Equipment Needed

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Small frying pan

Mortar and pestle

Small mixing bowl

Serving plate

Zester

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Lodge Mini Skillet, 5-inch
$19.14


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04/18/2025 09:15 pm GMT

Step by step on how to make this delicious to make this savory buffalo mozzarella recipe

As with all cooking, have all your ingredients ready before cooking.

  • Start by roasting the fennel seeds in a small skillet. Once toasted, transfer them to a mortar and crush them.
  • In a small bowl, add all the ingredients: crushed seeds, lemon zest and lemon juice, basil leaves, oregano, olive oil, fleur de sel, and pepper. Mix well and let them rest.
  • Break the buffalo mozzarella on a plate, smear the marinade over it, and let it set for 15 to 30 minutes. 

Resting all the ingredients allows them to intensify the flavors. 

Serve over the arugula on a serving dish. Arrange the tomato wedges around it.

Buffalo mozzarella marinated, with tomatoes and arugula

What is the difference between sea salt and fleur de sel?

I am always asked this question, as all my recipes only use sea salt and fleur de sel.

Both are the purest form of salt.

Both coarse sea salts are harvested from seawater and have a coarse grain structure. The difference lies in consistency.

Coarse sea salt has a dry and hard-defined grain.

Fleur de sel has a moist and soft grain structure.

Fleur de Sel is a salt that forms a thin crust on the surface of seawater as it evaporates. Because of how it is harvested, it is a bit more expensive.

On the other hand, you do not use it as much as it has a robust salt flavor. 

What dishes can you enjoy with your marinated mozzarella with tomatoes and arugula?

Served as an easy appetizer recipe

Marinate the mozzarella, and add the sliced or quartered tomatoes when ready to serve.

Drizzle some remaining marinades over the tomatoes to bring in all the flavors.

The perfect side to your chicken spatchcocked or broiled salmon with spicy maple sauce

Or as a light dinner

By adding a bed of arugula. I love arugula, but you can use radicchio, cresson, or butter lettuce.

However, let marinate the buffalo mozzarella alone and transfer it over the salad bed at dinner. 

The acidity of the lemon will wilt the salad if the two are prepared simultaneously. And the marinade is what gives this dish such a fantastic flavor.

Buffalo mozzarella marinated, with tomatoes and arugula

Variations and Substitutions

There is so much fun to be had with this dish, and here are some of my suggestions for variations and substitutions.

  • If you are brave, add a few shakes of red pepper flakes to kick it up a notch or two.
  • Some sun-dried tomatoes added to your marinade give it a nice, sweet flavor.
  • Substitute the oregano with fresh parsley or chopped fresh rosemary.
  • If buffalo mozzarella is not available, it does happen; you can use fresh mozzarella balls or ciliegine mozzarella. Either way, break them apart as per the recipe.

One more thing… have some crusty bread ready to enjoy the marinade.

Storing

Store: Yes, your marinated mozzarella will be stored in the refrigerator; however, your salad will not, as it will wilt with the acidity of the dressing. Store your mozzarella in an airtight container in the fridge for two days.

Bring back to room temperature and enjoy.

If you enjoy this delicious Buffalo Mozzarella Marinated with Tomato & Arugula, look at my other recipes.

Avocado Salad

Tomato Arugula Salad

Pasta with Fresh Tomatoes, Basil and Mozzarella

Arugula Stuffed Pork Tenderloin

Mozzarella Marinated with Tomatoes & Arugula

5 from 9 votes
Buffalo mozzarella marinated, with tomatoes and arugula
Prep Time: 10 minutes
Resting Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Mozzarella marinated with tomato and arugula is a delicious and refreshing dish combining the creamiest buffalo mozzarella cheese with fresh marinated herbs.

Ingredients 

  • ½ teaspoon fennel seeds
  • 1 lime , grated zest
  • ½ lime , juice
  • 20 basil leaves, julienned
  • 2 teaspoons oregano, chopped fresh oregano
  • 4 tablespoons olive oil
  • 1 garlic clove, crushed and slightly chopped
  • ½ teaspoon fleur de sel
  • black pepper
  • 8 ounces buffalo mozzarella
  • 2 tomatoes, ripe
  • arugula salad

Instructions

  • Scatter the fennel seeds in a small frying pan over medium-high heat and dry-roast until they pop. Transfer to a mortar and crush.
  • Place the crushed seeds in a small bowl and add the lemon zest and juice, basil leaves, oregano, olive oil, garlic, fleur de sel, and pepper. Mix well. Let it rest.
  • On a plate break the mozzarella roughly and smear with the marinade and set aside for 15 to 30 minutes.

TO SERVE

  • Spread the arugula salad on a serving dish.
  • Place the mozzarella cheese over it and cut the tomatoes, and place them alongside the dish. Drizzle with some extra olive oil and serve

Nutrition

Calories: 295kcal | Carbohydrates: 5g | Protein: 12g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 236mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2308IU | Vitamin C: 9mg | Calcium: 1295mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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