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Oval serving plate filled with fresh tomato mozzarella salad and garnished with fresh basil
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5 from 1 vote

Tomato Mozzarella Salad Recipe

This bright, fresh and flavorful Tomato and Mozzarella Salad is a perfect way to showcase your height of season harvest. Bite sized balls of creamy cheese, sweetly acidic tomatoes, and fresh basil combine forces to create heaven on a plate.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad, Side Salad
Cuisine: Italian
Diet: Gluten Free, Nut-free
Servings: 4 Side Salads
Calories: 147kcal
Author: Farrukh Aziz

Ingredients

  • 2 cups Cherry Tomatoes halved
  • 1 cup Mini Mozzarella Balls halved
  • 3 tablespoons Red Onion chopped
  • 10-12 leaves Fresh Basil plus few for garnish thinly sliced
  • ½ tablespoon Parsley chopped
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Salt
  • ¼ teaspoon Freshly Ground Pepper
  • tablespoons Balsamic Vinegar
  • 2 tablespoons Extra Virgin Olive Oil

Instructions

  • Place all the ingredients (tomatoes, mozzarella balls, onion, herbs, salt, pepper, vinegar, and olive oil) in a large bowl.
  • Gently toss to combine well and allow the salad to sit for 10 minutes.
  • Give 1-2 gentle toss again, garnish with some fresh basil and serve.

Notes

  • Salad should hold at room temperature for 4-6 hours, making it a lovely dish for bringing to a pot luck.
  • If you still want to get ahead, feel free to prep the ingredients and refrigerate separately for up to 24 hours in advance. Toss just before serving.
  • Any leftovers can be refrigerated for up to 1 day in airtight container.

Nutrition

Calories: 147kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 18mg | Calcium: 108mg | Iron: 1mg