Tomato Mozzarella Salad Recipe

I’ve been on this flavor kick lately where sliced tomatoes, fresh mozzarella, and basil come together in a way that’s totally refreshing and perfect for those chill afternoons.

First, wash your tomatoes and basil leaves real good so they’re all clean. Then slice the tomatoes into about a quarter inch thick slices and cut the mozzarella into even slices too. Lay them out on a plate in a criss cross pattern so they overlap a bit, making sure each bite gets plenty of flavor. Scatter the basil leaves in between or on top of the slices so every mouthful has a hint of that fresh basil vibe. Drizzle extra virgin olive oil all over the top; if you’re in the mood for a bit more, go ahead and add a little extra oil. Sprinkle on a pinch of salt and some freshly ground black pepper evenly over the salad. If you’re feeling adventurous, add a splash of balsamic vinegar or drizzle some balsamic glaze for that extra burst of taste. Finally, let it sit for a few minutes so all the flavors can mingle before you dig in. Enjoy!

I love a fresh tomato mozzarella salad. I think its a healthy mix of ripe tomatoes, creamy mozzarella and fresh basil.

The olive oil and salt really enhance its natural flavors, while a pinch of pepper adds a nice kick. Its a simple, nutritious meal full of vitamins.

Ingredients

Ingredient Quantities

• 3 large ripe tomatoes, sliced about a quarter inch thick
• 8 oz fresh mozzarella cheese, cut into even slices
• A handful of fresh basil leaves, roughly 10 to 15 leaves
• 2 tablespoons extra virgin olive oil (feel free to add a bit more if you like)
• A pinch of salt, adjust to your taste
• Freshly ground black pepper, as needed
• Optional: a splash of balsamic vinegar or a drizzle of balsamic glaze for extra taste

How to Make this

1. First, wash the tomatoes and basil leaves really well so they’re ready to use.

2. Slice the tomatoes into about a quarter inch thick slices and cut the mozzarella into even slices too.

3. Arrange the tomato and mozzarella slices on a serving plate, laying them in a criss cross pattern so they overlap a bit.

4. Toss the basil leaves in between the slices or scatter them on top of the salad so every bite gets a little basil flavor.

5. Drizzle the extra virgin olive oil over the top. If you like a bit more oil, feel free to add an extra drizzle.

6. Sprinkle a pinch of salt and some freshly ground black pepper evenly over the salad.

7. If you want an extra burst of flavor, pour a little splash of balsamic vinegar or drizzle some balsamic glaze across it.

8. Let it sit for a few minutes before serving to let all the flavors meld together.

Equipment Needed

1. Knife – a sharp one to slice the tomatoes and mozzarella evenly
2. Cutting board – for safe, clean slicing of the produce and cheese
3. Colander – to thoroughly wash the tomatoes and basil leaves
4. Measuring spoons – to accurately measure olive oil, salt and if using balsamic vinegar
5. Serving plate – for arranging the tomato, mozzarella and basil in a neat criss cross pattern

FAQ

• Q: What kind of tomatoes works best for this salad?
  A: It’s best to use ripe, meaty tomatoes – the fresher the better, since they give the salad its juiciness and flavor.
• Q: Can I make this ahead of time?
  A: Sure, but it’s best to eat it right away. If you prep it sooner, the tomatoes might get soggy so keep the basil and oil separate until you’re ready to serve.
• Q: Is fresh mozzarella a must or can i substitute it?
  A: Fresh mozzarella gives that creamy, authentic taste. You could try another cheese, but it might not have that same melt-in-your-mouth feel.
• Q: What if I don’t have balsamic glaze or vinegar?
  A: No worries! The salad is still delicious with just olive oil, salt and pepper; the balsamic is just an awesome extra flavour booster.
• Q: How much salt and pepper should I add?
  A: Start with a pinch of salt and a few cracks of pepper, then adjust to taste. It’s easy to add more, so taste as you go along.

Tomato Mozzarella Salad Recipe Substitutions and Variations

• Instead of using 3 large ripe tomatoes, try halving some cherry tomatoes. Theyre naturally sweeter and easier to bite into.
• If you dont have fresh mozzarella, you might use bocconcini or even a mild goat cheese. It gives the salad a different but fun twist.
• You can swap extra virgin olive oil with avocado oil. It has a gentler flavor, though it changes the taste just a little bit.
• No basil on hand? Use some chopped oregano or even arugula to keep that herby note in the salad.
• For the optional balsamic vinegar, you can try a mix of red wine vinegar with a little drizzle of honey. It brings a tangy-sweet vibe to the dish.

Pro Tips

1. Try not to overdo the drizzling of olive oil – a light splash evenly spread can really help the flavors come out without making it too soggy. If you’re extra, add another little splash, but be careful not to drown the mozzarella and tomatoes.

2. When slicing your tomatoes and mozzarella, aim for even slices, ’cause uneven pieces can make the salad taste off. A practice hack is to use the same thickness so every bite gets the right balance of flavors.

3. For the basil leaves, toss ’em lightly with a bit of olive oil before scattering. This way, the basil flavor gets spread out better over the salad, instead of just bunching up in one spot.

4. If you’re into a tangier taste, give the balsamic vinegar a try – but add just a splash or a drizzle of balsamic glaze. Let the salad sit for a few minutes afterwards so that all the flavors can mix naturally.