Fresh Mozzarella and Tomato Salad

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.

Close up of fresh mozzarella and tomato salad.

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:

Ingredients that make a 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.

Side by side shot of mozzarella and tomato salad in a bowl and then combined and ready to eat

  • 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.

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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.

  • Author: Geraldine
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Ingredients

Scale
  • Salad:
  • 2 cups of cherry tomatoes
  • 8 oz fresh mozzarella – bocconcini or ciliegine – small round cheese
  • 15 basil leaves thinly sliced
  • Dressing:
  • 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

Instructions

  1. Slice cherry tomatoes in half – I used a combination of yellow and red tomatoes.  Add to a bowl.
  2. A mozzarella balls to the tomatoes. It’s important to use fresh mozzarella in this salad.
  3. Whisk together olive oil, white balsamic vinegar, minced garlic, honey, black pepper and salt. Pour over mozzarella and cherry tomatoes.
  4. Add basil to salad and toss gently until combined.

Notes

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!

Nutrition

  • 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

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6 comments on “Fresh Mozzarella and Tomato Salad

  1. Kara

    This was great. The garlic and honey were nice add ins to the typical vinegar, olive oil, etc. I have a basil and cherry tomato plants and this is the perfect way to use them.

    Reply
    1. Geraldine Post author

      Hi Michelle – sorry for the late reply – this should be fine in the fridge overnight. I don’t think it will hold up well for any longer than a day in the fridge though – tomatoes don’t really like to be refrigerated.

      Reply
  2. Maureen M.

    I love this salad and the dressing have made it several times !
    My family loves it ! We have our own red and yellow tomatoes that we grew ! Thank you Maureen

    Reply
    1. Geraldine Post author

      Hi Maureen – thanks so much for letting me know! Aren’t home grown tomatoes the best. Thanks so much for leaving a rating as well – much appreciated! Hope you have a great long weekend.

      Reply

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