COR Mozzarella di Bufala D.O.P with Peach, Fennel & Basil Salad
Located in Bedminster, Bristol, COR is a hidden gem that brings a refined yet approachable take on modern European cuisine to the city’s dynamic dining scene. This stylish yet welcoming eatery has become a favourite for those seeking dishes that balance classic techniques with contemporary creativity, showcasing the skill and vision of chef-owner Mark Chapman.
Known for its focus on high-quality ingredients and bold yet elegant flavours, COR offers a menu that feels both comforting and sophisticated. A new summer dish, Mozzarella di Bufala D.O.P, peach, fennel, basil, white balsamic, pistachio salad, continues this story. It’s a bright, fresh salad that balances creamy richness with sharp, herbaceous lift and delicate sweetness, capturing the easy indulgence that defines the restaurant’s approach.
Makes 2 portions
- 1 ball Buffalo Mozzarella (Mozzarella di Bufala D.O.P)
- 1 ripe peach
- 2 sprigs fresh basil
- olive oil
- 100g pangritata (new or old loaf of bread to achieve this)
- white balsamic
- salt & white pepper to taste
- 60g shelled pistachios
MAKING THE PANGRITATA & ROAST PISTACHIOS
- Use an old loaf of bread (or fresh if needed). Scoop out the soft interior and discard the crust.
- Tear the bread into small, coarse crumbs about the size of a teaspoon.
- Grate lemon zest over the crumbs.
- Drizzle with olive oil and spread on a baking tray.
- Bake at 180°C (356°F) until golden brown.
- On a separate tray, spread out the shelled pistachios and bake at the same time until lightly toasted.
PREPARE THE FENNEL AND PEACH
- Finely slice the fennel and cut the peaches into 2 cm slices. Place both into a bowl.
- Add fresh basil leaves, a drizzle of olive oil, and a splash of white balsamic vinegar.
- Season with salt and pepper.
- Spoon the mixture over the mozzarella, including the juices.
PREPARE THE MOZZARELLA
- Tear the mozzarella in half and gently spread it open.
- Place half in each serving bowl.
- Drizzle with olive oil and season with salt and pepper.
SERVE:
- Once the pangritata is golden brown and the pistachios are toasted, remove them from the oven.
- Garnish the salad with the pangritata and pistachios.
- Serve immediately and enjoy!
Watch the full recipe
Over the coming months we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.
