Recipes › Salad › Mozzarella Tomato Salad Recipe

Mozzarella Tomato Salad Recipe

Recipe by Pedro M. A. Neves

This classic Caprese-style mozzarella tomato salad is a refreshing Italian antipasto that celebrates the simplicity of fresh ingredients. Built from ripe tomatoes, creamy mozzarella, and fragrant basil, it requires no cooking and comes together in minutes. Perfect as a light starter or alongside grilled meats and vegetables.

Ingredients

• 500g ripe beefsteak tomatoes (about 4 medium tomatoes)
• 250g fresh mozzarella di bufala or fior di latte
• 20g fresh basil leaves
• 60ml extra virgin olive oil
• 15ml balsamic vinegar
• 5g sea salt
• 2g freshly ground black pepper
• 1 clove garlic, minced (optional)

Instructions

1. Rinse the tomatoes under cold water and pat them dry with paper towels. Allow them to come to room temperature if refrigerated.

2. Slice the tomatoes into rounds approximately 8mm thick, discarding the stem ends. Arrange the slices on a serving plate in a single layer.

3. Drain the mozzarella if stored in liquid. Slice into rounds of similar thickness to the tomatoes or tear into bite-sized pieces by hand.

4. Arrange the mozzarella pieces over the tomato slices in an alternating or overlapping pattern.

5. Roughly tear the fresh basil leaves by hand and scatter them evenly over the tomato and mozzarella layers.

6. Drizzle the extra virgin olive oil over the entire salad in a thin, even stream. Follow with the balsamic vinegar in the same manner.

7. Sprinkle the sea salt and ground black pepper evenly across all components. If using minced garlic, scatter it lightly over the top.

8. Let the salad rest for 3-5 minutes at room temperature to allow the flavors to meld. Serve immediately on individual plates or as a shared platter.

Substitutions

• Use burrata cheese instead of fresh mozzarella for a richer, creamier texture
• Substitute fresh basil with fresh oregano or mint for different flavor profiles
• Replace balsamic vinegar with red wine vinegar or fresh lemon juice for a lighter acidity
• Use vegan mozzarella for a plant-based version

Tips

• Use tomatoes at peak ripeness and room temperature for the best flavor; cold tomatoes taste muted and less sweet
• Dress the salad just before serving to prevent the tomatoes from releasing excess liquid and making it watery
• Quality olive oil and fresh mozzarella are essential; this simple dish relies on ingredient quality rather than technique

This salad reflects the Italian philosophy of 'cucina povera,' or peasant cooking, where a few premium local ingredients are allowed to shine without heavy preparation. While often called Caprese, authentic versions from the island of Capri traditionally include just tomatoes, mozzarella, basil, and olive oil—a celebration of regional produce at its simplest.

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