Fresh mozzarella and tomato salad – a simple salad of creamy mozzarella and cherry tomatoes. This Caprese salad recipe is an easy side dish to make that’s a summer favorite.
Sometimes simple is better. This fresh mozzarella and tomato salad is a perfect example. Take two ingredients, toss them in a simple but flavorful dressing, add lots of fresh basil leaves and you’ve got something absolutely delicious.
Fresh, creamy fresh mozzarella cheese and crisp, juicy cherry tomatoes are a perfect summer combination. Drizzle a white balsamic vinegar dressing over the fresh ingredients and toss with lots of fresh basil and you have a great, simple salad that is ready to eat in no time at all.
Key Ingredients to make this salad:
- Ripe cherry tomatoes – I used a mix of red and gold cherry tomatoes.
- Fresh mozzarella cheese – I used little round mozzarella balls but you can chop up fresh mozzarella into the roughly the same size as the sliced cherry tomatoes.
- Fresh basil leaves – roughly sliced into long strips.
- Balsamic vinaigrette – easy to make! I used white balsamic but regular balsamic works as well.
Easy Steps to Make this Fresh Mozzarella and Tomato Salad:
- Prep all your ingredients – slice up the cherry tomatoes, slice up the fresh basil and whisk together all the dressing ingredients.
- Add fresh mozzarella, cherry tomatoes, basil and dressing to a large bowl. Gently toss all the ingredients together and you’re ready to serve.
Tips and questions about this recipe
- What type of balsamic vinegar should I use? I used white balsamic vinegar. If you use regular balsamic vinegar it will tint the salad (the fresh mozzarella in particular) a reddish/brown color since regular balsamic vinegar is a much darker color than white balsamic vinegar. You could also drizzle the salad with a tablespoon or two of balsamic glaze if you have some.
- Can I make this salad a day ahead of time? I would not recommend making this salad a day ahead of time – it will lose it’s freshness if stored in the fridge. A tomato mozzarella salad is so quick and easy to make there really is no reason to make it ahead of time.
- What type of mozzarella should I use? Fresh mozzarella should be used in this dish. Fresh mozzarella is soft and creamy. Do not use regular mozzarella – it’s too hard.
- What type of tomatoes should I use? Summer cherry omatoes are a key ingredient in this dish. If you’re not growing them this season then check your local farmer’s market or vegetable stand for ripe, juicy cherry tomatoes.
- What else can I add to this recipe? You want to keep this salad simple, but you could add a little sliced red onion if you’re a fan of red onions.
Nutritional information is generated from an online nutritional calculator. This information is provided as a courtesy only and should not be considered a substitute for a professional nutritionist’s advice. Ingredients can vary and Green Valley Kitchen makes no guarantees to the accuracy of this information.
If you make this recipe and enjoy it, please leave a comment and a rating. I’d love to hear from you!Print
Fresh Mozzarella and Tomato Salad
A simple salad of creamy fresh mozzarella and sweet cherry tomatoes. Any easy side dish to make that’s a summer favorite.
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad
- Method: No Cook
- Cuisine: Italian
- 2 cups of cherry tomatoes
- 8 oz fresh mozzarella – bocconcini or ciliegine – small round cheese
- 15 basil leaves thinly sliced
- 2 tbs olive oil
- 1 tbs white balsamic vinegar
- 1 small garlic cube – minced
- 1/2 tbs honey (one small squeeze from the jar)
- 8 twists of black pepper
- Pinch of salt
- Slice cherry tomatoes in half – I used a combination of yellow and red tomatoes. Add to a bowl.
- A mozzarella balls to the tomatoes. It’s important to use fresh mozzarella in this salad.
- Whisk together olive oil, white balsamic vinegar, minced garlic, honey, black pepper and salt. Pour over mozzarella and cherry tomatoes.
- Add basil to salad and toss gently until combined.
I used white balsamic vinegar in the recipe. If you use regular balsamic vinegar it will tint the salad (the mozzarella in particular) a reddish/brown color since regular balsamic vinegar is a much darker color than white balsamic vinegar.
If you make this recipe and enjoy it, please leave a comment and a rating on my website!
- Serving Size: 1 of 4
- Calories: 187
- Sodium: 138mg
- Fat: 12.3g
- Saturated Fat: 6.8g
- Carbohydrates: 5.7g
- Protein: 14.3g
- Cholesterol: 41mg
Keywords: Summer Salad, Caprese Salad