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Fresh Tomato Mozzarella Salad with sliced tomatoes, mozzarella, basil leaves, and balsamic glaze on a white platter.
Layla

Tomato Mozzarella Salad

A classic Caprese-inspired salad where ripe summer tomatoes and creamy fresh mozzarella shine with just a handful of quality ingredients.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Italian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1.5 lb ripe beefsteak or heirloom tomatoes room temperature, cored and sliced 1/4 inch thick
  • 8 oz fresh mozzarella preferably buffalo, sliced 1/4 inch thick
  • 1 cup fresh basil leaves loosely packed, large leaves torn if needed
  • 3 tbsp extra-virgin olive oil high quality, for drizzling
  • 1.5 tbsp balsamic glaze or aged balsamic vinegar
  • 0.5 tsp flaky sea salt such as Maldon or fleur de sel
  • 0.25 tsp freshly cracked black pepper

Equipment

  • Sharp Chef's Knife
  • Cutting board
  • Large serving platter

Method
 

Assemble the Salad
  1. On a large serving platter, alternate slices of tomato and mozzarella in a shingled pattern, slightly overlapping each slice. This creates an elegant presentation and ensures every bite has both ingredients.
  2. Tuck fresh basil leaves between and around the tomato and mozzarella slices. Scatter any smaller leaves over the top for a full, abundant look.
  3. Sprinkle flaky sea salt and freshly cracked black pepper evenly over the entire platter. Drizzle the olive oil generously, then finish with the balsamic glaze in a light zigzag pattern across the top.
  4. Let the salad rest at room temperature for 5-10 minutes before serving. This brief rest allows the salt to draw out the tomatoes' juices and the flavors to meld slightly.

Notes

Use the best tomatoes you can find - this salad lives or dies by their quality. Farmers market heirlooms in peak summer are ideal. If your mozzarella is packed in water, drain it 30 minutes ahead and pat very dry to prevent a watery platter. The salad is best eaten within an hour of assembly; beyond that, the tomatoes release too much liquid and the basil wilts.