Homemade Mozzarella on Woven Zucchini Salad

They say the cure for everything is salt water: sweat, tears, and the sea. We say the cure for a hard goodbye is salty salty water for homemade mozzarella. 

Odysseus left last night, so of course we're back at the culinary loom. We wove local zucchini on a big rimless plate, topped it with a ball of homemade mozz, and garnished it with Maldon Sea Salt and Balsamic reduction. Delicious and perfect for these remaining dog days. 



  • 550 g. (1 quart) of mozzarella curds (Note: We know of 2 places in Manhattan to buy the mozzarella curd: Di Palo's (if you call ahead) and Todaro Brothers.)
  • 8 cups of water
  • 1 1/2 tbsp of salt
  • 2 cups of ice
  • 3 cups of whole milk
  • 1 zucchini
  • Olive Oil
  • Balsamic reduction and Maldon Sea Salt (optional)



  • Cut the curd in a rough chop of 1 cm cubes.
  • Put curds into a glass bowl. 
  • Put water and salt into a large pot - It should taste like the sea!
  • Place on a high flame until it begins to boil (if it's a rolling boil, it's gone too far.)
  • Meanwhile, fill a bowl with ice and whole milk.
  • Take pot off stove and pour the salt water over the cheese curds.
  • Let the curds sit for 1 minute. With a wooden spoon, stir the curd pieces together in the hot water.
  • Form a large ball (or any shape of your choosing) and place in ice and milk bowl to cool.


  • Slice zucchini with a mandoline at 1/8 in. thickness.
  • Brush a skillet with olive oil over medium heat. 
  • Touch the zucchini to the hot pan.
  • Set aside.


  • Lay the zucchini slices flat on a plate, weaving the zucchini into a basket weave pattern.
  • Place the mozzarella on top of the zucchini, topping with Maldon Sea Salt.
  • Garnish with balsamic reduction to taste.
  • Enjoy.

Serves 2. 30 minutes active and total time. 

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