All the flavors of fresh Italian food come together in a light and delicious Tomato Mozzarella Salad. A simple mix of ripe tomatoes, creamy mozzarella, and fresh basil.

Tomato Mozzarella Salad

Tomato Mozzarella Salad, or a Caprese salad, has tons of fresh flavors, mixed together for the perfect light dinner or appetizer.

With fresh basil and tomatoes and creamy rich mozzarella cheese, add a delicious balsamic glaze drizzle over the top and you have a delicious salad.

Making this salad is easy and quick to make. I like to buy a bottle of balsamic glaze at the store, grab the mozzarella pearls, and cherry or grape tomatoes, so I have it all ready when I get a craving.

Everything is ready to go and bite size from the beginning. Just toss and eat!

If you want to add to this salad to make it a full meal I like to add strips of grilled chicken and some sliced almonds to add some protein and bulk it up a little.

This is a great way to use leftover grilled chicken or steak the next day and still not have to cook anything for this dish. Try it with pasta in my Caprese Pasta Salad.

More Easy Salad Recipes

Ingredients Needed

Tomatoes – To keep it easy to eat, I like to use grape or cherry tomatoes. You can use large vine ripe or roma tomatoes just be sure to cut them small.

Mozzarella – Be sure to use fresh mozzarella. I like to use mozzarella pearls but you can use bocatini or a log of mozzarella cheese cut into cubes.

Basil – This salad is best with fresh basil leaves. You can leave them whole, tear them into smaller pieces, or slice it thin in a chiffonade.

Balsamic glaze – A reduction of balsamic vinegar with a little sugar mixed in. You can purchase it already made, make your own, or just use regular balsamic vinegar.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Tomato Mozzarella Salad

First: In a large bowl combine the tomato and mozzarella pearls.

Second: Sprinkle in chopped red onion and fresh basil leaves.

Third: Drizzle with olive oil and season with salt and fresh ground black pepper. Toss to combine.

Fourth: Move to serving bowl and drizzle with balsamic glaze. Serve and enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

You can store leftovers in the refrigerator for up to 3 days!

Can I make it ahead of time?

You can toss the ingredients together a few days ahead of time just leave off the olive oil, salt, and the balsamic glaze that can cause the tomatoes to release their juices.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

Tips for No Leftovers

Stack the basil leaves together and then roll them up tight and slice into thin strips for this salad.
Feel free to use a log of fresh mozzarella or the larger balls called bocconcini. Just cut them into pieces that are the same size as the tomatoes.
You can leave off the olive oil and just use the balsamic glaze to dress the salad.
Dried basil is not something I recommend. The flavor profile just isn’t strong enough. If you don’t have fresh basil, opt for fresh parsley or fresh oregano.
You can leave out the red onion if it’s too strong for you. Or try pickled red onions!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

You’re going to love this Tomato Mozzarella Salad as a summer dish that requires no cooking or clean up!