Potatoes salad, bufalo mozzarella and cherry tomatoes

Since it’s nice and warm in this period in Italy, salads are welcome. Today I offer you this recipe that sold like hotcakes… I didn’t expect it!
First, put the potatoes to boil, I recommend medium – small size. The cooking time of the potatoes depends on their size, the ones I had took 20 minutes. It is important to cook the potatoes so that they are neither overcooked nor raw. In my garden I had lots of cherry tomatoes…so I thought: salad of potatoes and cherry tomatoes :-)…the rest came along the way…that is, I picked the cherry tomatoes, washed them and cut them in half and then put them in a pan with a drizzle of extra virgin olive oil and 2 peeled cloves of garlic, I put a few basil leaves to flavour, salt, pepper and let everything fry together for just 3 minutes on high heat, then I put the cherry tomatoes aside to cool removing the garlic cloves.

Let’s prepare a sauce with basil, put only the basil leaves in a jug, add some extra virgin olive oil and blend with an immersion blender thus obtaining a basil oil then keep it aside. I had buffalo mozzarella in the fridge so instead of using small mozzarella I cut my mozzarella into small pieces.

Once the potatoes are ready, drain them from the water and let them cool, then remove the peel. Place the sliced ​​potatoes in a large bowl.

We add our cherry tomatoes on top of the potatoes, buffalo mozzarella, our basil oil, olives, salt and pepper to the potatoes. If you want to flavor your salad more, add some anchovy fillet cut into small pieces. Finally, mix everything delicately, add a few leaves of fresh basil and serve.

Buon Appetito!!