This grape tomato and mozzarella salad pairs sweet, juicy tomatoes with creamy mozzarella, fresh basil, and a simple garlic-balsamic dressing. It comes together in about 15 minutes, needs no cooking, and works just as well as a light lunch as it does alongside a summer dinner.
Ingredients
- 1 pint (about 2 cups) grape tomatoes
- 8 ounces fresh mozzarella pearls, or a mozzarella ball cut into bite-size pieces
- 1/4 cup loosely packed fresh basil leaves, plus a few extra for serving
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 small garlic clove, finely grated or minced (about 1/2 teaspoon)
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon balsamic glaze, optional
Instructions
- Prepare the tomatoes. Rinse the grape tomatoes under cool running water and dry them thoroughly with a clean towel. Slice each tomato in half lengthwise. If the tomatoes are unusually large, cut them into quarters so they are easy to eat with the mozzarella.
- Prepare the cheese and basil. Drain the mozzarella pearls well. If they are stored in brine or liquid, pat them dry; excess moisture can dilute the dressing. For a mozzarella ball, cut it into pieces roughly the size of the halved tomatoes. Tear the basil leaves by hand or slice them into ribbons just before mixing.
- Mix the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, grated garlic, salt, and black pepper. Taste a drop and adjust the salt or vinegar if needed. The dressing should taste a little bolder on its own because the tomatoes and cheese will soften its flavor.
- Dress the tomatoes. Put the halved tomatoes in a medium serving bowl. Pour over about two-thirds of the dressing and toss gently. Let them stand for 5 minutes so the salt can draw out a little juice and the tomatoes can take on the garlic and vinegar flavor.
- Add the mozzarella and basil. Fold in the mozzarella and basil along with the remaining dressing. Use a light touch to keep the cheese in pieces and the basil from bruising. Taste and add a pinch more salt or pepper if the salad needs it.
- Finish and serve. Transfer to a platter or serve in the bowl. Add a few fresh basil leaves and, if you like, a small drizzle of balsamic glaze. Serve promptly, ideally at cool room temperature rather than straight from the refrigerator.
Tips
- Dry the ingredients well. Water left on the tomatoes, mozzarella, or basil makes the dressing watery and less flavorful. A salad spinner can help with the basil, but pat the cheese dry with paper towels.
- Choose ripe, firm tomatoes. Grape tomatoes should smell fresh and feel plump, not wrinkled or mushy. If they are not very sweet, a tiny pinch of sugar in the dressing can balance their acidity.
- Keep the basil fresh. Tear or slice basil shortly before serving. Cut leaves darken and lose their bright aroma if left sitting in acidic dressing for a long time.
- Adjust the dressing to your ingredients. Mozzarella packed in salty brine may need less added salt, while very sweet tomatoes can take a little more vinegar. Taste before adding extra seasoning.
Serving Suggestions
Serve this salad as a side with grilled chicken, fish, sausages, or vegetables. It also fits naturally beside pasta, baked eggs, or a simple summer soup. For a light lunch, spoon it over toasted sourdough or serve it with warm focaccia to catch the tomato juices. If you are putting it out for a meal, add the dressing shortly before serving so the tomatoes stay fresh and the cheese does not sit in liquid.
For a larger spread, pair it with olives, grilled zucchini, or a green salad. The recipe makes about four modest side servings, or two generous portions as a light meal. Scale it up easily, but use a wide bowl and toss gently so the mozzarella stays intact.
Variations
Make it more traditional caprese-style: Use thick slices of ripe tomato and a fresh mozzarella ball instead of pearls, then arrange them with whole basil leaves. Drizzle with oil and balsamic just before serving.
Add crunch: Stir in 1/4 cup toasted pine nuts, chopped walnuts, or sliced almonds at the end. Toast nuts in a dry skillet over medium-low heat, stirring often, until fragrant; let them cool before adding.
Make it more filling: Add 1 cup cooked, cooled farro or small pasta, or serve the salad over greens. If adding grains, make extra dressing because they absorb some of the liquid.
Change the herbs or vinegar: Try a little chopped parsley or oregano in place of some basil. Red wine vinegar or lemon juice can replace the balsamic for a sharper, less sweet dressing. Start with 2 teaspoons, taste, and add more if needed.
Storage and Reheating
This salad is best freshly assembled. If you expect leftovers, store the tomatoes and mozzarella in an airtight container in the refrigerator and keep the basil and dressing separate where possible. Once dressed, it can be refrigerated for up to 1 day, though the tomatoes will release juice, the basil may darken, and the mozzarella can become less pleasant in texture. For best quality, eat leftovers within 24 hours.
Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). Discard any that has been left out longer. This is a cold salad and should not be reheated; serve chilled or let it sit out briefly, no longer than needed to take the refrigerator chill off.
Frequently Asked Questions
Can I make grape tomato and mozzarella salad ahead?
Yes. Halve the tomatoes, drain the mozzarella, and mix the dressing up to a day ahead; refrigerate them separately. Combine everything with the basil shortly before serving for the freshest taste and texture.
Can I use regular tomatoes instead of grape tomatoes?
Yes. Use about 2 cups of firm, ripe tomatoes cut into bite-size pieces. If they are especially juicy, remove some of the seeds and watery gel, or drain the cut tomatoes briefly before dressing.
What mozzarella works best?
Mozzarella pearls are convenient, but ciliegine (small mozzarella balls) or a fresh mozzarella ball cut into chunks also works. Avoid low-moisture shredded mozzarella; it does not have the same creamy texture and can clump in the dressing.
Can I make this without balsamic vinegar?
Yes. Use red wine vinegar or lemon juice instead, starting with a smaller amount and adjusting to taste. Balsamic is sweeter, so the finished salad will taste brighter and less mellow without it.
Why did my salad turn watery?
Tomatoes naturally release juice when cut and salted, and wet mozzarella can add more liquid. Dry the ingredients well, dress the salad close to serving, and avoid letting it sit for a long time. The flavorful juices can also be spooned over bread.
Is this salad suitable for a picnic?
It can be, provided it stays cold. Carry it in an insulated cooler with ice packs and keep it chilled until serving. Follow the two-hour room-temperature limit, reduced to one hour above 90°F (32°C), and do not return salad that has been sitting out for too long to storage.