Tomato & Mozzarella Salad
Tomato & Mozzarella Salad. This dish of marinated cherry tomatoes, olives, and mozzarella is super simple but oh so delicious, especially when cherry tomatoes are in season.
It’s a simple and easy to make salad that I often make as an appetizer for gatherings. The homemade dressing gives the rest of the ingredients a rich herby and fresh taste.
The best part is that it actually gets better with time, so you can bring it to potlucks or picnics, or just keep it in your fridge for a yummy lunch at home. Don’t forget to add a generous handful of fresh basil right before serving to give it a bright, herby finish. Trust me, you’ll be making it all the time!
Why you’ll love it:
This Tomato & Mozzarella Salad is customizable and easy to make ahead of time. During summer is easy to serve and during the cold months, it provides a fresh taste to balance other comfort foods. Everyone will love it!
Ingredients
- Cherry or grape tomatoes. I preferred different colors for a prettier dish but you can buy regular red tomatoes only.
- Fresh mini mozzarella balls or a large piece and then you can cut it in small pieces.
- Red onion and kalamata olives
- For the dressing you’ll need: extra-virgin olive oil, red wine vinegar, dried oregano and fresh garlic cloves.
- Fresh basil leaves, divided
- kosher salt
- Fresh ground pepper
- Red pepper flakes – optional
- Toasted baguette or ciabatta slices for serving
How To Make Tomato & Mozzarella Salad
A good dressing can make or break your tomato salad. A classic vinaigrette of olive oil, balsamic vinegar, garlic, and Dijon mustard complements the freshness of the ingredients.
- In a large bowl, add the cherry tomatoes, mozzarella balls, red onion and olives
- In a small bowl, stir together olive oil, vinegar, garlic, oregano, red-pepper flakes, salt and pepper to taste and ¼ cup of chopped fresh basil.
- Pour mixture over tomatoes, mozzarella, red onions and olives.
- Toss gently combine and to coat all ingredients. Let sit in the refrigerator for at least 10 minutes and up to an hour before serving.
When ready to eat, spoon the mixture over Toasted baguette or ciabatta slices and garnish with the remaining basil leaves.
Tips & Notes
- For the most refreshing taste, refrigerate it for at least 30 minutes before serving. The cold temperature enhances the flavors.
- You can add crunchy elements like croutons or pine nuts for a crunchy texture.
- Make it vegan! Simply omit the cheese or use dairy-free alternatives like vegan mozzarella or nutritional yeast.
- This Tomato salad can be prepared in advance, but for the freshest taste, consume it within 24 hours.
- Store it in an airtight container in the refrigerator. Consume within a day or two.
Serving Suggestions
This dish plays well with others, and there are endless pairing possibilities.
- Serve as an appetizer with toasted baguette slices. Let your guest make mini bruschettas or serve in a small plate.
- As a side dish with grilled shrimp.
- Add chopped salami or chicken for a full meal.
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Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Thank you!!!! xx, Ana
Print Recipe
Tomato & Mozzarella Salad
Ingredients
- 16 ounces cherry or grape tomatoes (about 2.5 cups) - Sliced in halves
- 8 ounces fresh mini mozzarella balls (weight without the water)
- ½ cup red onion - thinly sliced
- ½ cup kalamata olives
- ¼ cup extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- 2 large garlic cloves - crushed
- ½ cup fresh basil leaves, divided
- kosher salt
- fresh ground pepper
- ¼ teaspoon red pepper flakes - optional
- Toasted baguette or ciabatta slices for serving
Instructions
- In a large bowl, add the cherry tomatoes, mozzarella balls, red onion and olives.16 ounces cherry or grape tomatoes (about 2.5 cups), 8 ounces fresh mini mozzarella balls (weight without the water), ½ cup red onion, ½ cup kalamata olives
- In a small bowl, stir together olive oil, vinegar, garlic, oregano, red-pepper flakes, salt and pepper to taste and ¼ cup of chopped fresh basil. Pour mixture over tomatoes, mozzarella, red onions and olives.¼ cup extra-virgin olive oil, 2 Tablespoons red wine vinegar, 2 large garlic cloves, ½ cup fresh basil leaves, divided, ¼ teaspoon dried oregano, kosher salt, fresh ground pepper, ¼ teaspoon red pepper flakes
- Toss gently combine and to coat all ingredients. Let sit in the refrigerator for at least 10 minutes and up to an hour before serving.
- When ready to eat, spoon the mixture over Toasted baguette or ciabatta slices and garnish with the remaining basil leaves.
Notes
- For the most refreshing taste, refrigerate it for at least 30 minutes before serving. The cold temperature enhances the flavors.
- You can add crunchy elements like croutons or pine nuts for a crunchy texture.
- Make it vegan! Simply omit the cheese or use dairy-free alternatives like vegan mozzarella or nutritional yeast.
- This Tomato salad can be prepared in advance, but for the freshest taste, consume it within 24 hours.
- Store it in an airtight container in the refrigerator. Consume within a day or two.
I served this tomato salad for a gathering and it was very popular! Thank you for the recipe!