Buffalo Mozzarella on a bed of peas and summer greens is a wonderful seasonal dish.
You can eat it as a light lunch, served with crunchy bread, or as part of an antipasto with other dishes.  The sweetness of the peas combined with the saltiness of the anchovies and the creamy textures of the mozzarella are a simple but wonderful combination that take a simple salad to a whole new level.

• for 4 people

• 400 gr organic frozen peas, boiled for 2 minutes in water
• 1 bunch of ruggola
• half a bunch of Italian parsley, basilico and mint, pick only the leaves
• 2-3 tablespoons of pitted small Kalamata olives
• 1 tin of Oritz anchovies
• 4 buffalo mozzarella
• good olive oil, salt and pepper

• mix all the washed greens on a large serving plate

• add the mozzarella that you have split in half with your fingers
• the anchovies, salt, pepper and oil
• you can serve it just like that with crunchy bread
• or as an alternative

• I had some peperoni left over from my previous antipasto
• I sliced them thinly

• then added them to the mozzarella on greens
• 2 quite different dishes