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!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tomato Mozzarella Salad, or a Caprese salad, has lots of fresh flavors and aromas mixing together for the perfect light dinner or first course of dinner.
With fresh basil and tomatoes and creamy rich mozzarella cheese, add a delicious balsamic glaze drizzled over the top and a little salt and pepper and you have a delicious salad.
Making this salad is easy and quick, to make it even quicker I like to purchase a bottle of balsamic glaze at the store, and get the mozzarella pearls, and cherry or grape tomatoes.
This makes everything ready to go and bite size from the beginning so all I have to do is put it all together.
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 Caprese salad.
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TOMATO MOZZARELLA SALAD INGREDIENTS
- ripe tomatoes
- olive oil
- balsamic glaze
- salt and pepper
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 – This is a reduction of balsamic vinegar with a little sugar mixed in to thicken it up. You can purchase it already made, make your own, or just use regular balsamic vinegar.
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HOW TO MAKE TOMATO MOZZARELLA SALAD
STEP ONE: In a large bowl combine the tomato and mozzarella pearls.
STEP TWO: Sprinkle in chopped red onion and fresh basil leaves.
STEP THREE: Drizzle with olive oil and season with salt and fresh ground black pepper. Toss to combine.
STEP FOUR: 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.
WHY IS IT CALLED CAPRESE SALAD?
Rumored to be named after the island of Capri where is supposedly originated. It’s possible it’s made from the colors of the Italian flag!
IS CAPRESE SALAD UNHEALTHY?
The salad is low in calories just be sure that you keep the amount of mozzarella cheese in check! I have a tendency to add more than I should.
HOW 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.
HOW LONG DOES IT LAST?
You can store leftovers in the refrigerator for up to 3 days!
TIPS FOR NO LEFTOVERS
- I like to stack the basil leaves together and then roll them up tight and slice into thin strips for this salad, it releases the aroma of the basil so nicely when it is sliced up and entices the senses so your mouth is watering before you even have a fork ready.
- 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 rely on 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!
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You’re going to love this Tomato Mozzarella Salad as a summer dish that requires no cooking or clean up, let me know how you made it your own in the comments.
OTHER SALADS TO MAKE
TOMATO MOZZARELLA SALAD RECIPE
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