Cut the mozzarella into slices. Please be sure to use good buffalo milk mozzarella.
Peel the oranges with a knife so that there is really nothing left on them. Fillet the oranges and collect the juice. Arrange the cheese and orange fillets on a plate like scales and garnish with the basil leaves.
Mix the olive oil and balsamic vinegar with a little orange juice with the magic wand and pour over the salad. Season with coarsely ground pepper and let it steep for about 15 minutes.
A brilliant alternative to the well-known Caprese.