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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Caprese salad with basil vinaigrette

Tomato Mozzarella Salad

Posted by: Ari Laing

Tomato Mozzarella Salad is a total celebration of summer! Use an assortment of heirloom tomatoes for variety and texture, then serve with fresh mozzarella and a lemon basil vinaigrette that you'll want to put on everything! GF

recipe +-

Posted by: Ari Laing
Caprese salad with basil vinaigrette
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Tomato Mozzarella Salad

Tomato Mozzarella Salad is a total celebration of summer! Use an assortment of heirloom tomatoes for variety and texture, then serve with fresh mozzarella and a lemon basil vinaigrette that you'll want to put on everything! GF
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer, Salad
Cuisine: American, Italian
Keyword: basil salad dressing, basil vinaigrette, caprese salad, tomato basil salad
Servings: 6 servings
Calories: 304kcal
Author: Ari Laing

Equipment

  • Personal-size or standard blender

Ingredients

Lemon Basil Vinaigrette

  • 1 ½ cups packed basil leaves
  • 1 medium shallot peeled and roughly chopped
  • 1 clove garlic roughly chopped
  • ½ cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp Kosher salt
  • pinch of red pepper flakes

Tomato Mozzarella Salad

  • 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

Instructions

  • Make the lemon basil vinaigrette. Place all dressing ingredients -- 1 ½ cups basil, 1 chopped shallot, 1 clove chopped garlic, ½ cup EVOO, 2 Tbsp lemon juice, 1 tsp white wine vinegar, 1 tsp Kosher salt, and a pinch of red pepper flakes -- in a blender (personal blenders are the perfect size for sauces and dressings!), then purée until very smooth. Set aside.
  • 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.

Nutrition

Sodium: 633mg | Calcium: 219mg | Vitamin C: 23mg | Vitamin A: 1735IU | Sugar: 5g | Fiber: 2g | Potassium: 399mg | Cholesterol: 30mg | Calories: 304kcal | Monounsaturated Fat: 16g | Polyunsaturated Fat: 2g | Saturated Fat: 7g | Fat: 27g | Protein: 10g | Carbohydrates: 8g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!