Tomato Mozzarella Salad
Tomato Mozzarella Salad is ripe cherry tomatoes, creamy fresh mozzarella pearls, and fresh basil tossed with olive oil and finished with a sweet balsamic glaze. It comes together in just 5 minutes with no cooking and serves 8. This classic Italian Caprese is bright, fresh, and made with simple ingredients. Serve it as a light summer dinner, a no fuss appetizer, or an easy side that comes together while everything else cooks.
This is my go to when it is too hot to turn on the stove and I want something fresh on the table fast. Tomato Mozzarella Salad, also known as Caprese salad, is all the flavors of summer in one bowl. Ripe tomatoes, creamy mozzarella, fragrant basil, and a drizzle of sweet balsamic glaze. Just toss and eat.
The beauty of this one is everything is bite size from the start. I keep a bottle of balsamic glaze, a tub of mozzarella pearls, and cherry tomatoes on hand so I am ready the second a craving hits. Want to make it a full meal? Add strips of grilled chicken or steak for protein.
It’s the easier cousin of my Caprese Pasta Salad and is perfect for when the weather is hot outside.
No cooking, no cleanup, all flavor!
More Easy Summer Salads
- Cucumber Tomato Salad – Crisp, cool, vinegary bite
- BLT Pasta Salad – Creamy, bacon pasta
- Amish Broccoli Salad – Crisp, crowd favorite
- Elote Salad – Mexican street corn, leftover friendly
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Tomatoes – Grape or cherry tomatoes keep everything bite size and easy. You can use vine ripe or roma instead, just cut them small so they match the mozzarella.
Mozzarella – Using fresh mozzarella is a must in this recipe! The other stuff just doesn’t work right and has the wrong texture. I like to use the pearls because they are ready to go and I don’t have to chop anything, but a log of fresh mozzarella or bocconcini work too. Just cut it to match the size of the tomatoes.
Basil – Fresh only! Dried basil does not have the flavor for this, and it doesn’t look as pretty. Leave the leaves whole, tear them, or roll and slice them into thin ribbons. No basil? Fresh parsley or oregano can fill in.
Balsamic Glaze – This is balsamic vinegar reduced with a little sugar until thick and sweet. Buy it ready made, simmer your own, or just use regular balsamic vinegar in a pinch.
Red Onion – I like to add this for bite and a little texture. Leave it out if it is too strong for you, or use pickled red onions for a milder, tangy version.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How To Make Tomato Mozzarella Salad
- Cut the cherry or grape tomatoes in half, or into quarters if they are large. Tear or thinly slice the fresh basil.
- In a large bowl, combine the tomatoes, mozzarella pearls, chopped red onion, and basil.
- Drizzle with extra virgin olive oil, season with salt and fresh ground black pepper, and toss to combine.
- Move to a serving bowl and drizzle with balsamic glaze. Serve and enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Make Ahead: Toss the tomatoes, mozzarella, onion, and basil together a day or two ahead, but leave off the olive oil, salt, and balsamic glaze until serving so the tomatoes do not release too much water.
Refrigerator: Store leftovers in an airtight container for up to 3 days. A fresh drizzle of balsamic glaze will bring it back to life. The mozzarella might change color slightly after being in the balsamic glaze but that’s totally normal.
Serving Tip: This one is best cold or at room temperature, straight from the fridge. No reheating needed.
Variations
Make It a Meal: Add grilled chicken strips for protein, or toss with cooked pasta for a heartier dish.
Layered Look: Use larger sliced tomatoes and layer them with slices of fresh mozzarella cheese. Tuck whole basil leaves in between them.
Different Herb: No basil? Use fresh parsley or oregano for a different but still fresh flavor.
Pickled Onion: Swap raw red onion for pickled red onions for a milder, tangy bite.
Add Avocado: Fold in diced avocado for extra creaminess and some color.
Different Seasoning: Sprinkle a little of my Homemade Italian Seasoning over the top for an herb flavor boost.
Frequently Asked Questions
Yes! Combine the tomatoes, mozzarella, and onion, a couple days ahead, but wait to add the olive oil, salt, and balsamic until just before serving so the tomatoes stay firm. I also leave off the fresh basil until right before serving. It can turn brown quicker after it’s cut or torn.
Fresh mozzarella, not the shredded kind. Pearls are easiest, but a log or bocconcini work great cut into bite size pieces.
I wouldn’t. Dried basil just does not have the flavor for a fresh salad like this. Use fresh parsley or oregano if you are out of basil.
Not at all. Regular balsamic vinegar works, or you can make your own glaze by simmering balsamic with a little sugar until thick.
Add grilled chicken or steak for protein. It is a perfect way to use up leftover grilled meat.
Up to 3 days in an airtight container in the fridge, though it tastes the best the first day.
Recipe Tips & Tricks
- Stack and roll the basil leaves, then slice thin into ribbons to make them bite-size. You can also tear them.
- Cut the mozzarella to match the size of your tomatoes so every bite has a little bit of everything.
- Leave off the oil and salt until serving to keep the tomatoes from getting watery.
- Skip dried basil. Fresh parsley or oregano are better substitutions.
- Try pickled red onions if raw onion is too sharp for you.
This tomato mozzarella salad recipe is fresh, bright, and requires zero cooking or cleanup. Toss one together on your next hot summer night and enjoy every bite!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Tomato Mozzarella Salad Recipe
Ingredients
- 2 pints cherry tomatoes cut in half
- 8 ounces fresh mozzarella pearls
- ¼ cup red onion chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- 8 fresh basil leaves torn or sliced
Instructions
- Cut the cherry or grape tomatoes in half or quarters depending on the size.
- Tear or slice the fresh basil leaves.
- In a large bowl, combine the cut tomatoes, mozzarella pearls, chopped onion, and basil.
- Toss to combine.
- Drizzle with olive oil. Season with salt and pepper.
- Toss and place in serving bowl.
- Drizzle with balsamic glaze. Serve and enjoy!
Notes
- Stack and roll the basil leaves, then slice thin into ribbons to make them bite-size. You can also tear them.
- Cut the mozzarella to match the size of your tomatoes so every bite has a little bit of everything.
- Leave off the oil and salt until serving to keep the tomatoes from getting watery.
- Skip dried basil. Fresh parsley or oregano are better substitutions.
- Try pickled red onions if raw onion is too sharp for you.
Nutrition
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