Featured Reader Review
Lisa said, “Oh my goodness, this dressing is out of this world!!!”
Fresh Tomato & Mozzarella Salad with Basil Vinaigrette
Meet the ultimate summer upgrade to a classic Caprese: juicy tomatoes and creamy mozzarella tossed in a zesty lemon‑basil vinaigrette laced with garlic and a flicker of red‑pepper heat. It’s quick, bright, and endlessly versatile—serve as a starter, a side, or bulk it up with grilled chicken (perhaps juicy chicken breasts topped with pico do gallo?) for a light main.
Why You’ll Love This Recipe
This salad is a true celebration of summer’s best flavors! Using fresh, ripe tomatoes and creamy mozzarella is key to achieving the perfect balance of sweetness, acidity, and richness.
If you love this salad, be sure to check out more of my restaurant-worthy salad recipes, including this summer panzanella salad, couscous and grilled veggie salad, or my all-time favorite peach burrata salad (I could eat this one every day when peaches are in season)!
Ingredients Needed
This simple salad comes together with just a handful of fresh, high-quality ingredients:
- Tomatoes – Use a mix of heirloom, cherry, or grape tomatoes for a variety of flavors and textures.
- Fresh Mozzarella – Opt for mozzarella di bufala, burrata, or bocconcini for the creamiest texture.
- Flaky Sea Salt – Enhances the natural sweetness of the tomatoes.
- Freshly Cracked Black Pepper – Adds a subtle warmth and depth of flavor.
- Basil Vinaigrette – The true star of the dish, bringing a bold, herby brightness to every bite.
How To Make Lemon Basil Vinaigrette
This quick and easy vinaigrette takes minutes to prepare and elevates any dish!
- In a small blender or mini food processor, combine basil leaves, shallot, garlic, lemon juice, vinegar, red pepper flakes, and Kosher salt.
- Blend until finely chopped, then slowly drizzle in the olive oil while blending until smooth. Taste and adjust seasoning as needed.
Basil vinaigrette will keep for up to 2 weeks in a fridge.
Uses For Leftover Salad Dressing
Serve over any and all salads, grilled vegetables or meats, such as chicken, roast salmon, shrimp, steak, or pork chops. This dressing is especially delicious served over grilled bread slices with a drizzle of balsamic vinegar. Try it with my grilled corn and zucchini salad next!
How To Make Tomato Mozzarella Salad
- Prepare the Tomatoes: Wash and dry the tomatoes, then slice or halve them as needed. Arrange them on a serving platter and sprinkle with flaky sea salt. Let them sit for 10 minutes to enhance their natural flavor.
- Add the Mozzarella: Tear fresh mozzarella into bite-sized pieces or slice bocconcini in half. Scatter them over the tomatoes.
- Drizzle with Basil Vinaigrette: Spoon the vinaigrette generously over the salad.
- Finish with Black Pepper & Fresh Basil: Add a few fresh basil leaves for garnish and a generous amount of cracked black pepper. Enjoy!
My Preferred Tomato Type
Heirloom tomatoes offer the best flavor, but a mix of cherry, grape, or Roma tomatoes will also work beautifully. The variety of textures and colors makes the salad more visually appealing and flavorful.
Expert Tips!
- Salt the Tomatoes Early – This enhances their natural sweetness and prevents a bland salad.
- Use High-Quality Olive Oil – Since the vinaigrette is a key flavor component, choose an extra virgin olive oil you love.
- Blend the Vinaigrette Thoroughly – For the smoothest texture, blend the dressing until fully emulsified.
Serving Suggestions
This salad is incredibly versatile! While delicious on its own, it pairs beautifully with:
- Grilled Meats – Chicken, steak, pork chops, or shrimp.
- Crusty Bread – Serve with grilled sourdough or a baguette to soak up the vinaigrette.
- Pasta – Toss with cooked pasta for a fresh, light pasta salad.
Try pairing it with a juicy lamb burger, grilled spatchcock chicken, grilled chicken wings, or a delicious skirt steak.
This is one of those easy, no-cook summer salads you’ll make again and again! Quick to prepare, made with fresh ingredients, and packed with flavor, it’s a guaranteed crowd-pleaser.
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More Summer Recipes To Try!
30-Minute Crispy BLT Salad Grilled Swordfish Skewers with Italian Salsa Verde Pappardelle Pasta with Corn & Basil Cream Sauce Blackened Mahi Mahi Recipe with Pineapple Mango Salsa 10-Minute Toasted Walnut Basil Pesto Recipe
Tell Us What You Think!
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15-Minute Summer Tomato Mozzarella Salad
Equipment
Ingredients
- 2 large heirloom tomatoes cut into slices of wedges
- 1 pint cherry or grape tomatoes any color, cut in half
- 8 oz fresh mozzarella hand ripped or torn
- Flaky sea salt
- Freshly ground black pepper
- Basil leaves for garnish
- ½ cup basil vinaigrette
Instructions
- Make the basil vinaigrette. If you haven't already done so, make the basil vinaigrette.
- Assemble the salad. Place sliced tomatoes or wedges on a large platter or serving plate. Add halved cherry or grape tomatoes, then season the tomatoes with a few generous pinches of flaky sea salt. Let the tomatoes sit for 10 minutes. Scatter the mozzarella pieces on top.
- Dress the salad. Drizzle as much of the lemon basil vinaigrette on top of the tomatoes and mozzarella. Season with freshly ground black pepper, if using, then garnish with a few small basil leaves. Serve immediately or within 1-2 hours.
Notes
- Make-Ahead: The basil vinaigrette can be made up to 2 weeks in advance and stored in the refrigerator.
- Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 1 day. The tomatoes will release juices over time, so the salad may become watery.
- Freezing: This salad is not suitable for freezing, but the vinaigrette can be frozen in ice cube trays and thawed as needed.
Thank you, I made a basil vinaigrette ladt night to dress 6lbs of med ravioli cold salad with some small tomatoes in half. I will add the lemon juice to dressing tonite. Seems thick to be total dressing on ravioli. What can i do so it does not look like green ravioli? For a large part tomorrow
Hi Shirley, you can always add more olive oil (and lemon juice) to thin it out, but you want to be sure to taste and adjust the ratios so that you don’t over power the flavor of the dressing with too much of either. Given the amount of basil in the vinaigrette, it’s definitely a green dressing… if you don’t want the dressing to be green, I wouldn’t make something with fresh herbs in it. Hope this helps! xo, Ari
The best vinaigrette I’ve ever made!
Thanks, Holly!! So happy to hear this! xp, Ari
Made this basil vinaigrette twice and my family loved it!! It really kicks your dinner up a notch. Made it with skirt steak and a simple salad, easy peasy. Keeping this in rotation this summer.
It adds the best flavor!! Love that you served it with skirt steak — yum! xo, Ari
Oh my goodness, this dressing is out of this world!!!
Thank you, Lisa!! We love it too! xo, Ari
Made your lemon basil vinagrette for a pasta salad. It was absolutely delicious. Will be on repeat all summer long.
It’s perfect with pasta, I agree! Thanks, Dee! xo, Ari
This dressing will be on repeat all summer, so delish! Thanks for sharing!
It is such a delicious use for fresh basil! xo, Ari
I didn’t make the salad in this recipe, but used the dressing on a white nectarine & white peach and avocado panzanella salad of sorts — and it was amazing! So light and tangy and refreshing! And perfectly zippy against the sweetness of the peaches. Thank you!
Thanks, Tamara! It’s a great all-purpose dressing! And man, I SO love peaches. Great combo. xo, Ari