Description
This Summer Tomato Mozzarella Salad is a vibrant and refreshing dish perfect for warm weather. It features juicy tomatoes, creamy mozzarella, and fresh basil, all tossed in a simple olive oil and balsamic vinegar dressing. It’s quick to make and a beautiful addition to any meal.
Ingredients
Scale
- 4 cups vine-ripened tomatoes, chopped
- 2 cups fresh mozzarella balls (bocconcini)
- 1 cup fresh basil leaves, torn
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Gather all ingredients on the counter.
- Slice tomatoes into bite-sized pieces; halve cherry tomatoes if using.
- Add mozzarella balls to the bowl; cut larger ones if desired.
- Season with salt and pepper, then drizzle olive oil and balsamic vinegar generously.
- Toss in torn basil leaves and mix gently until well combined.
- Serve immediately on a platter or individual plates for the freshest taste.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Quality olive oil enhances the salad’s taste.
- Consider adding toasted pine nuts or walnuts for crunch.
- Leftovers can be stored in an airtight container in the fridge for up to two days.
- Add basil just before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg