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.

Course Salad

Cuisine All

Prep Time 15

Total Time 15

Servings small bowls

Calories 353kcal

Author Ana Frias

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.

Calorie count does not include the toasted baguettes.

Nutrition