Tomato Mozzarella Salad

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!

4.60 from 5 votes

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Course: Salads

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: servings

Author: Jennifer Stewart

Ingredients

2 pints cherry tomatoes cut in half
8 ounces fresh mozzarella pearls
1/4 cup red onion chopped
2 tablespoons olive oil
2 tablespoons balsamic glaze
8 fresh basil leaves

Instructions

Cut the cherry or grape tomatoes in half or quarters depending on the size.
Tear or slice the fresh basil leaves.
In a large bowl, combine the cut tomatoes, mozzarella pearls, chopped onion, and basil.
Toss to combine.
Drizzle with olive oil. Season with salt and pepper.
Toss and place in serving bowl.
Drizzle with balsamic glaze. Serve and enjoy!

Notes

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!

Nutrition