Buffalo mozzarella, marinated with tomato and arugula, is a delicious and refreshing dish that combines the creamiest of buffalo mozzarella cheese with fresh marinated herbs.

A true delight for your palate. 

I am very grateful that my herb garden still gives me fresh oregano and basil. I love to use fresh herbs with my dishes. 

Imagine fresh oregano, basil, lime, and crushed garlic marinating over an open buffalo mozzarella.

Adding toasted fennel seeds crushed to the above mix of fresh herbs, the flavor intensifies to a new level.

Therefore, all the natural juices infused the mozzarella.

Sweet and tangy, all intertwine, making this fantastic mozzarella full of flavor.

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.

Buffalo mozzarella marinated, with tomatoes and arugula

Here are a few helpful tips for the ingredients needed to make this savory buffalo mozzarella marinated with tomato and arugula

Fennel seeds: The anise base flavor of toasted fennel seeds is mesmerizing. MIlder once cooked but not to be skipped as it brings 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 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. 

Garlic: Who can say no to 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: My favorite salad of choice as it will not wilt when in contact with the acidity of the lemon. Quite affordable and a superfood that has quite a few health benefits. 

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

Buffalo mozzarella marinated, with tomatoes and arugula

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 had 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. Thus making it a bit more expensive due to how it is harvested.

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

How to serve your buffalo mozzarella marinated with tomatoes and arugula?

Served as an appetizer.

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.

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

Preparation tips and step-by-step instructions to create this excellent buffalo mozzarella recipe

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

  • Start by roasting the fennel seeds by placing them in a small skillet and, 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.
  • On a plate, break the buffalo mozzarella, 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. 

How to store your buffalo mozzarella

Yes, it does. Only the mozzarella part, of course. Store it in a sealed container.

If you have it for lunch, keep the salad of your choice in a separate container and add everything together at the last minute.

Buffalo mozzarella marinated, with tomatoes and arugula

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

Buffalo 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
Imagine fresh oregano, basil, lime, and crushed garlic marinating over an open buffalo mozzarella. Delicious!


  • 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


  • 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.


  • 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


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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