Peak-Summer Tomato & Mozzarella Salad in 15 Minutes
This tomato mozzarella salad is the ultimate way to showcase peak summer tomatoes with minimal effort and maximum flavor. Creamy mozzarella and juicy tomatoes are finished with a bright, herby basil vinaigrette that makes every bite pop. Fresh, easy, and perfect alongside grilled meats or crusty bread.
Servings: 6 servings
Calories: 304kcal
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
- 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: Basil vinaigrette can be made up to 2 weeks ahead and refrigerated.
- Storage: Best fresh, but leftovers keep airtight up to 1 day (tomatoes will release juices). Don’t freeze the salad.
- Vinaigrette can be frozen in ice cube trays and thawed as needed.
Nutrition
Calories: 304kcal | Carbohydrates: 8g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 30mg | Sodium: 633mg | Potassium: 399mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1735IU | Vitamin C: 23mg | Calcium: 219mg | Iron: 1mg
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