This easy but delicious Tomato Mozzarella Salad is sure to be a hit at your next barbecue! It’s loaded with bright cherry tomatoes, fresh basil, thinly sliced onions, and fresh mozzarella tossed with a simple tangy vinaigrette.
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Editor’s Note: Originally published on July 30, 2019. Updated with new information, photos, and improved recipe on May 20, 2024.
During the summer months, I’m all about the simplest sides that can, for the most part, be made with ingredients from the garden.
This super easy Italian tomato and mozzarella salad is one of those dishes, and it pairs perfectly with my summer favorites, like grilled chicken thighs, or steak pinwheels.
This dish comes together in about 10 minutes and is a great option for gatherings!
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Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Tomatoes. I love to use cherry or grape tomatoes for this recipe, but you can also use beefsteak tomatoes cut into chucks. This salad would be amazing with heirloom tomatoes!
- Basil. Fresh basil is a must here. I don’t ever suggest subbing with dried basil.
- Fresh mozzarella. For ease, I prefer to use the smaller balls of mozzarella, also known as ciliegine. You can also use the pearls which are even smaller, or use a full ball of fresh mozzarella sliced into bite-sized chunks.
- Extra virgin olive oil. Since there are so few ingredients in tomato and fresh mozzarella salad, I encourage you to use the best quality extra virgin olive oil your budget permits. My go-to is Frantoia di Barbera but Partanna is also great.
See the recipe card for full information on ingredients and quantities.
More simple salads
If you’re looking for delicious and low-maintenance salads that are perfect for gatherings, I think you’ll love these recipes.
- Italian white bean salad – with white beans, tomatoes, and onion.
- Italian cauliflower salad – with lemon and capers.
- Potato and green bean salad – with tomatoes and basil.
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Tomato Mozzarella Salad
Ingredients
For the vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal Kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
For the salad
- 24 ounces cherry tomatoes halved
- 8 ounces fresh mozzarella balls halved
- 1/2 cup thinly sliced red onion
- 1/4 cup basil julienned
- flaky sea salt
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Instructions
For the vinaigrette
- Whisk together and taste test. Adjust salt and pepper if required.
For the salad
- In a large bowl mix the cherry tomatoes, red onion, and fresh mozzarella balls. Pour the vinaigrette on top and mix well to coat. Let the tomatoes sit for 10 minutes before serving.
- Sprinkle the basil on top and mix one more time before serving. Top with a touch of flaky sea salt. Enjoy!
Notes
- Cherry tomatoes can be substituted with regular sized tomatoes cut into bite size pieces. The same goes for the fresh mozzarella balls.
- It’s best to let the tomatoes sit in the vinaigrette for at least 10 minutes then sprinkle with flaky sea salt right before serving. It the tomatoes sit too long they can become a bit mushy.
- Leftovers can be saved in the fridge for up to 3 days, but the salad is best eaten right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on July 30,2019. It was completely updated on May 20, 2024.
I have so much basil – still waiting for the cherry tomatoes to ripen – so I made this recipe and it was delightful. I used balsamic vinegar, a lot of fresh basil, and brought along arugula if people wanted extras greens. Everyone loved it and was so refreshing on a summer evening.
HI Moira, thanks for the message and so happy you enjoyed!
almost identical to how my mom used to make growing up.
Hi Crystal, thanks for the comment and so happy you enjoyed the recipe.