Orange and bufala salad with fried capers

Orange and bufala salad with fried capers

By Michael Diacono

By Rachel Zammit Cutajar

This simple salad is great for the warmer weather that’s just hit. A light lunch, or an interesting side to go with your rooftop barbecues.

Orange and bufala salad with fried capers


  • 2 oranges
  • 2 balls mozzarella di bufala
  • 1 shallot, peeled and finely sliced
  • Extra virgin olive oil
  • Sea salt and cracked pepper
  • Capers
  • Oil for frying
  • Fresh herbs (mint or basil or parsley or a combination)


  1. Peel and cut the oranges into segments and place onto a serving plate. 
  2. Cut the cheese into large slices and arrange over the orange.
  3. Dress with extra virgin olive oil and season with sea salt and cracked pepper.
  4. Scatter the sliced shallot over the salad.
  5. Heat a little vegetable oil and deep-fry the capers for a minute or two till puffed and crisp.
  6. Remove and dry on kitchen roll.
  7. Add chopped herbs and decorate with the fried capers.

For more of Michael’s recipes check out his Facebook page Stayhome recipes

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