tomato mozzarella salad

Name: Tomato Mozzarella Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 lbs ripe tomatoes (cut into wedges); 8 oz fresh mozzarella (cut into bite-sized pieces); 0.5 cup fresh basil leaves (torn); 0.25 cup olive oil; 2 tbsp balsamic glaze; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

Jump to Recipe Print Recipe

By: Bennett Claire
No Comments
Posted: 09/11/2025

You know those dishes that just instantly scream ‘summer’? The ones that taste like sunshine and lazy afternoons? Well, this tomato mozzarella salad is my absolute, hands-down, all-time favorite. I’ve made it for countless barbecues, impromptu weeknight dinners, and even fancy-ish potlucks, and it never, ever misses. It’s that perfect balance of fresh, vibrant flavors that just makes your taste buds sing. Honestly, it’s become my secret weapon when I need something incredibly delicious that looks like I spent hours on it, but really, it takes mere minutes. Forget those heavy pasta salads or bland green leaf affairs; this tomato mozzarella salad is the star of the show, every single time. It’s like a Caprese salad’s cooler, more adventurous cousin, and it’s probably the most requested thing at any gathering I bring it to. If you’re looking for a simple, show-stopping dish that celebrates the best of fresh produce, you’ve come to the right place!

Jump to Recipe Print Recipe

What is tomato mozzarella salad?

So, what exactly *is* this magical tomato mozzarella salad? Think of it as the ultimate summer dream team: ripe, juicy tomatoes and creamy, luscious mozzarella, all tossed together with fragrant basil and a drizzle of something wonderful. It’s essentially a celebration of simple, high-quality ingredients allowed to shine. The name itself tells you everything you need to know – it’s all about those star players. We’re not talking about complicated techniques here; it’s more about letting the natural goodness of each component take center stage. It’s the kind of dish that proves you don’t need a million ingredients or hours in the kitchen to create something truly spectacular. It’s incredibly versatile, which is part of its charm, but at its heart, it’s a straightforward, incredibly satisfying salad that’s perfect for when you want a burst of fresh flavor.

How do I make tomato mozzarella salad?

Quick Overview

Making this tomato mozzarella salad is almost embarrassingly simple. It’s all about selecting fantastic ingredients and giving them a gentle toss with a flavorful dressing. You’ll chop your tomatoes and mozzarella, chiffonade your basil, whisk up a quick vinaigrette, and then bring it all together. The magic happens as the flavors meld. It’s the kind of recipe that reminds you that sometimes, less is truly more, and it’s incredibly forgiving. You can have this ready to go in under 15 minutes!

Ingredients

For the Star Players: The Star Wars Story: The Star Wars Story: The Star Wars Story: The Star Wars Story: The Star Wars Story: The
I always say that for a simple salad like this, the quality of your ingredients is paramount. It really does make all the difference!

2 pounds ripe, vibrant tomatoes: I love using a mix of varieties here – cherry tomatoes, Roma tomatoes, heirloom tomatoes. The more color and flavor, the better! Make sure they are ripe but still firm enough to hold their shape.
8 ounces fresh mozzarella: Look for buffalo mozzarella if you can find it – it’s wonderfully creamy and mild. Small balls (bocconcini) are great because they’re already bite-sized, but a larger ball you can tear or cube works beautifully too.
1 cup fresh basil leaves: Generous amounts of fresh basil are a must! Look for bright green, fragrant leaves.

For the Luscious Dressing:
This dressing is key to bringing everything together without overpowering the fresh ingredients.

1/4 cup extra virgin olive oil: Use a good quality one; its flavor will really come through.
2 tablespoons balsamic glaze: This adds a lovely sweetness and a touch of tang. If you don’t have glaze, you can use balsamic vinegar, but reduce it slightly on the stove first until it’s syrupy.
1 tablespoon fresh lemon juice: Just a little acidity to brighten everything up.
1 clove garlic, minced: Or more, if you’re a garlic fiend like me!
Salt and freshly ground Black Pepper: To taste. Don’t be shy with the seasoning!

Optional Flavor Boosters:
These are my little secrets for taking it over the top!

1/4 cup pitted Kalamata olives, halved: For a briny, salty kick.
1/4 cup thinly sliced red onion or shallots: If you like a little bite. Soak them in cold water for 10 minutes if you want to mellow their flavor.
A pinch of Red Pepper flakes: For a hint of heat.

Step-by-Step Instructions

Step 1: Prep Your Tomatoes and Mozzarella

First things first, wash and dry your tomatoes. If you’re using cherry tomatoes, you can halve them. If you have larger tomatoes, cut them into bite-sized wedges or cubes – whatever shape you fancy! For the mozzarella, if you’re using bocconcini, just drain them. If you have a larger ball, tear it into rustic pieces or cut it into roughly the same size as your tomatoes. Consistency in size helps ensure every bite is perfect.

Step 2: Prepare the Basil

Wash and gently pat your basil leaves dry. Stack a few leaves on top of each other and then roll them up tightly. This makes it super easy to slice them thinly into beautiful ribbons, a technique called chiffonade. This releases their aroma beautifully and distributes that wonderful basil flavor throughout the salad.

Step 3: Whisk Up the Dressing

In a small bowl or a jar with a lid, combine the extra virgin olive oil, balsamic glaze, fresh lemon juice, and minced garlic. Add a good pinch of salt and freshly ground black pepper. If you’re adding red pepper flakes, toss them in now too. Whisk everything together until it’s well emulsified. Taste it and adjust the seasoning if needed. This is your moment to make it perfect for your palate!

Step 4: Combine the Main Ingredients

In a large serving bowl, gently add your prepared tomatoes, mozzarella pieces, and the chiffonaded basil. If you’re using olives or red onion, add them now as well. Don’t overcrowd the bowl; you want to be able to toss everything without mushing it.

Step 5: Dress and Toss Gently

Pour about half of the dressing over the ingredients in the bowl. Gently toss everything together using two spoons or your hands, being careful not to break down the mozzarella too much. You want everything to be lightly coated. Add more dressing as needed, tasting as you go. The goal is to enhance, not drown, the fresh flavors.

Step 6: Let the Flavors Mingle

This is perhaps the most crucial step, and it’s also the easiest: let the salad sit for at least 10-15 minutes at room temperature before serving. This allows the tomatoes to release some of their juices, the mozzarella to absorb some of the dressing, and all the flavors to really meld together beautifully. It makes a world of difference!

Step 7: Final Seasoning and Serve

Give the salad one last gentle toss. Taste and add more salt, pepper, or a touch more dressing if you think it needs it. Serve immediately and watch it disappear!

What to Serve It With

This tomato mozzarella salad is incredibly versatile, which is one of the things I adore about it. It’s not just a side dish; it can really hold its own. For breakfast, I sometimes serve a small portion alongside some scrambled eggs or a piece of avocado toast. It adds a burst of freshness that’s just lovely to start the day. For a weekend brunch, it’s absolutely divine. I’ll often plate it up a bit more artfully, perhaps with a drizzle of extra balsamic glaze and a few extra basil leaves, alongside some quiches or frittatas. It’s a light, elegant addition that cuts through richer brunch fare beautifully. As a light lunch, it’s perfect on its own with some warm, crusty bread for dipping into those delicious juices. And for dessert? Okay, hear me out! While not traditional, a smaller, very fresh version can be a surprisingly lovely palate cleanser after a rich meal, especially if you add a tiny hint of sweetness to the dressing. For cozy snacks, it’s perfect for sharing while watching a movie, paired with a glass of crisp white wine or even just sparkling water. My family loves it with grilled anything – chicken, fish, steak. It’s the perfect counterpoint to smoky, grilled flavors.

Top Tips for Perfecting Your Tomato Mozzarella Salad

I’ve been making variations of this salad for years, and I’ve learned a few tricks along the way that I think you’ll find really helpful. When it comes to the tomatoes, I always emphasize ripeness, but another tip is to consider the texture. If you’re using very watery tomatoes, sometimes a quick dice and then letting them drain in a colander for 10 minutes can prevent your salad from becoming too soupy. For the mozzarella, don’t be afraid to get your hands in there to tear it! It gives it a more rustic, homemade feel than perfectly uniform cubes. And speaking of hands, use them (clean, of course!) to gently toss the salad. You can feel how everything is coming together and avoid accidentally mashing those beautiful tomatoes or mozzarella. My biggest secret? The resting period. Seriously, don’t skip it! Letting the flavors meld for at least 15 minutes makes a huge difference. It’s the difference between assembled ingredients and a true, cohesive salad. If you’re feeling adventurous with your basil, try adding a few sprigs of fresh mint too; it’s unexpected but wonderfully refreshing. For the dressing, I’ve experimented with different vinegars. A good quality red wine vinegar can be a nice change from balsamic if you want something a bit sharper. And for a real flavor boost, consider adding a sprinkle of flaky sea salt right before serving. It gives a delightful crunch and pops of saltiness. If you find your mozzarella a bit too firm, letting it sit at room temperature for about 30 minutes before you prep it makes it much creamier and easier to handle. And if you’re making this ahead of time for a party, I always recommend keeping the dressing separate and tossing just before serving to prevent everything from getting soggy. Oh, and a little tip I learned from my Nonna: a tiny pinch of sugar in the dressing can actually enhance the sweetness of the tomatoes – just a whisper!

Storing and Reheating Tips

Honestly, this tomato mozzarella salad is best enjoyed fresh. The beauty of it is in those bright, vibrant flavors and the textures of the crisp tomatoes and creamy mozzarella. If you do have leftovers, storing them properly is key to salvaging as much of that deliciousness as possible. For room temperature storage, it’s really only best for an hour or two at most, especially in warmer weather, for food safety reasons and to keep those ingredients at their peak. If you need to refrigerate leftovers, transfer the salad to an airtight container. Try to keep the dressing separate if possible; if not, just acknowledge that the tomatoes might get a little softer and the mozzarella might firm up slightly. It should last for about 1-2 days in the refrigerator, but the texture will definitely change. Reheating isn’t really a thing for this salad; you’d never want to warm it up! Instead, if you pull leftovers from the fridge, let them sit out at room temperature for about 20-30 minutes before serving again. This helps the mozzarella soften up a bit and brings out the flavors again. You might want to add a little extra drizzle of olive oil or a sprinkle of fresh basil if you have some on hand to liven it up. For the glaze, it’s always best to add it just before serving or right at the end of tossing, whether you’re serving it immediately or packing leftovers. If you add it too early and let it sit for too long, especially with the tomatoes, it can sometimes make things a bit too syrupy and overpower the other flavors. So, general rule of thumb: fresh is best, but if you must store, handle with care and manage your expectations for that pristine, just-made quality.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This tomato mozzarella salad is naturally gluten-free. The ingredients are all naturally free from gluten, so you don’t need to make any special substitutions. It’s one of the many reasons it’s such a crowd-pleaser for various dietary needs.

Do I need to peel the zucchini?

Actually, this recipe doesn’t use zucchini at all! It’s a tomato mozzarella salad. If you were thinking of a different recipe, I can offer advice, but for this dish, there’s no zucchini involved, so no peeling needed.

Can I make this as muffins instead?

This particular recipe is designed as a salad and wouldn’t translate well into muffins. It relies on the fresh, juicy components that are best enjoyed raw. Baking a salad like this would change its texture and flavor profile entirely.

How can I adjust the sweetness level?

The sweetness primarily comes from ripe tomatoes and the balsamic glaze. If you want it sweeter, you can add a tiny bit more balsamic glaze, or a very small amount of honey or maple syrup to the dressing. Conversely, if you prefer it less sweet, use less balsamic glaze and perhaps a touch more lemon juice to balance it.

What can I use instead of the glaze?

If you don’t have balsamic glaze, you can use regular balsamic vinegar. However, I recommend reducing it on the stovetop first until it thickens into a syrupy consistency, as this concentrates the flavor and sweetness. Alternatively, you could use a good quality red wine vinegar for a tangier dressing and perhaps add a tiny touch of honey or sugar to compensate for the lost sweetness.

Final Thoughts

There you have it – my ultimate fresh tomato mozzarella salad! It’s simple, it’s vibrant, and it’s bursting with the best flavors of summer. This recipe is a testament to how incredible food can be when you use fresh, quality ingredients and let them speak for themselves. It’s the kind of dish that brings people together, sparking conversations and happy sighs around the table. I truly hope you give this a try; it’s become such a beloved recipe in my home, and I’m so excited to share it with you. If you love this, you might also enjoy my creamy cucumber salad for another refreshing side, or my grilled peach and burrata salad for a similar but slightly more decadent vibe. Don’t hesitate to experiment with different types of tomatoes or cheeses – that’s the fun of cooking! I can’t wait to hear how your tomato mozzarella salad turns out, and I’d love to see any variations you come up with. Feel free to leave a comment below or share your photos with me. Happy cooking, my friends!