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Bufarolo salad

Ripe cherry tomatoes     500 g
Bufarolo cheese 250 g
Green olives 7
Black olives 7
A few basil leaves
Extra-virgin olive oil
Balsamic vinegar

Wash the cherry tomatoes and cut them in half or quarters, then arrange them on a serving dish.
Dice up the Bufarolo cheese, add green and black olives.
Season with extra-virgin olive oil, balsamic vinegar and salt.
Decorate with a few leaves of fresh basil so that the dish is fresh and inviting, serve as appetizer or side dish.