I am pretty sure I was insane to have used non fresh mozzarella in salads before. It's embarrassing to me as I had served it to company. I mean it's fine if mozzarella is melted and covering pasta but in a salad fresh mozzarella is best. It is like taking a bite out of a cup of milk. I think you may have to try some fresh mozzarella to understand what I mean.
1/2 cup pitted kalamata olives, chopped in a food processor
1 pound fresh buffalo mozzarella, cut into wedges
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
Extra-virgin olive oil, for drizzling
Flaky sea salt
freshly ground white pepper
piment d'Espelette or hot paprika, for sprinkling
Slice the zucchini and yellow squash into thin long slices. Lay them in a shallow dish and drizzle some olive oil on top. Season with kosher salt.
Grill on medium heat for a few minutes on each side until they have grill marks and look done.
In a mini processor, puree the olives. Strain the puree through a fine sieve; you should have about 1/4 cup.
Spread the olive puree on plates and arrange the mozzarella wedges and grilled zucchini and squash slices on top.
Drizzle olive oil over the cheese and sprinkle with salt, white pepper and piment d'Espelette.