Our favorite tomato salad recipe! Simply seasoned tomatoes, fresh mozzarella cheese and a little olive oil. It really doesn’t get much simpler than this. Jump to the Quick Mozzarella and Tomato Salad Recipe or read on to see our tips for making it.
The salad is quick, too. All you need is about 15 minutes and it’s ready to eat.
YOU MAY ALSO LIKE: These roasted tomatoes with ricotta is absolutely perfect when served as an appetizer. Jump to the Perfectly Roasted Tomatoes Recipe.
How to Make the Best Tomato Salad with Mozzarella
With just three ingredients, you really need to pay attention to the quality. Choose sweet, plump tomatoes for this. In the summer that’s pretty easy, but if you are outside the summer months, you might need to look a little harder. We really like to stick to smaller, vine-ripened tomatoes or, if you can find them, try Kumato tomatoes, which we’ve found to be sweet all year round.
Once you’ve gathered your tomatoes, you need to season them. We add a pinch of salt, toss then set them aside for 10 minutes. As they sit, the tomatoes become sweeter and more flavorful.
Finally, choose fresh mozzarella cheese and tear it, don’t slice. It seems a little strange, but we’ve found the by tearing the edges, it picks up more of the juices from the salad. It also looks a little more rustic, which we love.
We usually stick to highly seasoned tomatoes, the cheese and a little olive oil. Another option is to add more with a splash of balsamic vinegar, sherry vinegar or some fresh herbs like basil, mint or chives.
You May Also Like
- For more summer inspiration, check out the summer issue of maché magazine — this mozzarella and tomato salad was originally made for them.
- Try our Fresh Tomato Bruschetta, another summer favorite. Or, check out all of our Tomato Recipes.
Recipe updated, originally posted September 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Quick Tomato Salad Recipe with Mozzarella Cheese
With just three main ingredients, you really need to pay attention to the quality. Choose sweet, plump tomatoes for this. In the summer that’s pretty easy, but if your outside the summer months, you might need to look a little harder. We really like to stick to smaller, vine-ripened tomatoes or if you can find them Kumato tomatoes, which we’ve found to be sweet all year round.
You Will Need
1 pint ripe cherry tomatoes, halved (about 2 cups)
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces fresh mozzarella cheese, torn into bite size pieces
6 basil leaves, torn
Combine tomatoes with a generous pinch of salt, small pinch of pepper and the olive oil. Stir then let sit for 10 minutes.
Stir tomatoes once more, and then add cheese and basil. Season to taste with more salt and/or pepper then enjoy.
Adam and Joanne's Tips
- Use ripe tomatoes for this. When choosing tomatoes, look for those that are heavy for their size and give ever so slightly when gently squeezed. When storing tomatoes, always store at room temperature.
- For an extra punch of flavor, add 1 to 2 tablespoons of high quality balsamic vinegar at the same time as you add the olive oil.
- The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.