Fresh Cherry Tomato Mozzarella Salad with Basil and Balsamic Vinaigrette Recipe
Introduction
This vibrant tomato salad combines juicy cherry tomatoes, creamy mozzarella, and fresh basil with a tangy homemade dressing. It’s a refreshing and simple dish perfect for warm days or as a colorful side for any meal.
Ingredients
- 5 cups cherry tomatoes (halved)
- 8 oz. mozzarella pearls
- ½ cup red onions (thinly sliced)
- 10–15 fresh basil leaves (chiffonade)
- Balsamic glaze (optional)
- 3 tablespoons avocado oil (or extra virgin olive oil)
- 3 tablespoons balsamic vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons parmesan cheese (grated)
- 1 teaspoon lemon juice
- 1 garlic clove (minced)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Step 1: Combine the avocado oil, balsamic vinaigrette, red wine vinegar, honey, Dijon mustard, parmesan cheese, lemon juice, minced garlic, salt, and pepper in a small (8 oz.) container with a lid. Shake well to combine, then refrigerate until ready to use.
- Step 2: Slice the cherry tomatoes into halves or thirds. Optionally, place them cut side down on a paper towel to remove excess moisture. Thinly slice the red onions and chiffonade the basil leaves.
- Step 3: In a large bowl, combine the tomatoes, mozzarella pearls, red onions, and basil. Pour the chilled dressing over the salad and gently toss with a silicone spatula until everything is well-coated.
- Step 4: Transfer the salad to a serving bowl. Drizzle the top or edges with balsamic glaze if desired, and serve immediately for the freshest flavor.
Tips & Variations
- For a vegan version, substitute mozzarella pearls with firm tofu cubes or a plant-based cheese alternative.
- Try adding sliced cucumbers or bell peppers for extra crunch and color.
- Use sun-dried tomatoes instead of fresh for a more intense flavor.
- If you prefer a sweeter dressing, add a bit more honey or a pinch of sugar.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Note that tomatoes may release more juice over time and mozzarella can become soft. For best texture, keep the dressing separate and toss just before serving. Reheat is not recommended, enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tomatoes instead of cherry tomatoes?
Yes, you can use grape or plum tomatoes, or cut regular tomatoes into bite-sized pieces. Keep in mind that size and moisture content may vary, which can affect the salad’s texture.
Is it okay to prepare the dressing ahead of time?
Absolutely! The dressing can be made a day in advance and stored in the refrigerator. Just give it a good shake before tossing with the salad.
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Fresh Cherry Tomato Mozzarella Salad with Basil and Balsamic Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant tomato salad featuring juicy cherry tomatoes, creamy mozzarella pearls, and fresh basil, all tossed in a tangy homemade balsamic Dijon dressing. Perfect as a light appetizer or a refreshing side dish.
Ingredients
Salad Ingredients
- 5 cups cherry tomatoes, halved
- 8 oz mozzarella pearls
- ½ cup red onions, thinly sliced
- 10–15 fresh basil leaves, chiffonade
- Balsamic glaze (optional, for drizzling)
Dressing Ingredients
- 3 tablespoons avocado oil (or extra virgin olive oil)
- 3 tablespoons balsamic vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons grated parmesan cheese
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare the Dressing: Combine avocado oil, balsamic vinaigrette, red wine vinegar, honey, Dijon mustard, grated parmesan cheese, lemon juice, minced garlic, salt, and pepper in a small (8 oz.) container with a lid. Shake vigorously until all ingredients are well emulsified. Refrigerate the dressing to allow the flavors to meld.
- Prepare the Vegetables: Slice the cherry tomatoes into halves or thirds depending on their size. To reduce excess moisture, place them cut side down on a paper towel if desired. Thinly slice the red onions and chiffonade the fresh basil leaves by stacking, rolling tightly, and slicing into thin ribbons.
- Toss the Salad: Transfer the tomatoes, mozzarella pearls, sliced onions, and basil ribbons into a large mixing bowl. Pour the chilled dressing over the salad ingredients. Using a silicone spatula, gently toss everything together until the salad is evenly coated with dressing.
- Serve: Transfer the dressed salad to a serving bowl. Optionally, drizzle balsamic glaze over the top or around the perimeter of the bowl for an added touch of sweetness and presentation. Serve immediately to enjoy the freshness of the ingredients.
Notes
- You can substitute avocado oil with extra virgin olive oil if preferred for a more traditional flavor.
- Placing tomatoes cut side down on paper towels helps reduce excess moisture and prevents the salad from becoming watery.
- Balsamic glaze is optional but adds a deliciously sweet and tangy finish that complements the salad.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Keywords: tomato salad, mozzarella salad, fresh basil salad, balsamic vinaigrette, easy summer salad, no-cook salad
