Orange and Buffalo Mozzarella Salad

Tomorrow is King’s day in the Netherlands: the annual celebration of the king’s birthday, with street parties, flea markets and free concerts all over the country. With orange being the national colour, this Dutch holiday wouldn’t be complete without orange decorations, orange clothing and, last but not least, orange food. For most people, King’s day – and the preceding King’s night – are the perfect excuse for public drunkenness, for me it’s the perfect excuse to make this orange and buffalo mozzarella salad with mint and black olives. Although, if I’m honest, any excuse will do. The different ingredients in this salad complement each other so beautifully that every bite feels like a party.

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Ingredients (for 2):

2 balls of organic buffalo mozzarella

2 large oranges

a few black olives

a few leaves of fresh mint

4 tsp of a dressing made with:

3 tbsp mild extra virgin olive oil

1 tbsp white wine vinegar

pinch of salt

1/4 tsp honey

a bit of orange juice

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  • Cut the top and bottom off the orange with a sharp knife, then cut away the sides.
  • Make sure to remove the peel and all the white pith. Using a very sharp knife, cut the orange into small segments by cutting in between the dividing membranes.

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  • Arrange the orange segments on a plate together with the sliced black olives, mint leaves and buffalo mozzarella
  • Make the dressing, drizzle a little bit over the salad and save the rest for later.

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11 thoughts on “Orange and Buffalo Mozzarella Salad

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