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This bruschetta-inspired fresh mozzarella salad with balsamic tomatoes and basil is gorgeous and delicious and can be made as a single-serve meal for lunch or as a large platter for a festive table, BBQ or picnic. Gluten-free, low-carb, and vegetarian.
This mozzarella salad is a cross between a tomato basil bruschetta and a classic Italian Caprese salad. Mild, creamy fresh mozzarella is topped with bold and beautiful balsamic tomatoes with basil, finely diced onions and a touch of garlic.Â
I sometimes make it as a ‘salad for one’ when I feel like something light but flavoursome for lunch. The recipe below is for two servings and you can simply multiply the ingredients to make a large platter for a dinner party or to serve as a side dish with extra protein or pasta, whatever your heart desires.
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How To Make Mozzarella Salad With Balsamic Tomatoes
This salad is made with fresh mozzarella (I used buffalo mozzarella that comes in water brine) and I usually get one big ball per person. You can also use smaller mozzarella balls, aka bocconcini, and serve those cut in halves or whole.
A nice way to serve this salad is to have a platter of sliced mozzarella or balls and a bowl with the balsamic tomatoes on the side so that guests can dish them up together on their own plate.Â
For balsamic tomatoes, I really like using cherry tomatoes because they are extra sweet but you could also slice larger tomatoes. White or red onions or shallots and a little garlic give this salad a bit of sharpness, which I love. Good balsamic vinegar and olive oil are important in my opinion. Fresh basil brings it all together for that classic Italian combo.Â
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As you can imagine, this dish is super easy to make. Slice mozzarella cheese or serve as whole bowls. Combine the balsamic tomato salad in a bowl and serve on top or on the side. That’s it! You can make the salad bit ahead of time but I prefer to add the balsamic and olive oil just before serving so the tomatoes aren’t too soggy.Â
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Description
Fall in love with this Italian, bruschetta-inspired fresh mozzarella salad with balsamic tomatoes and basil is gorgeous and delicious and can be made as a single-serve meal for lunch or as a large platter for a festive table, BBQ or picnic. Gluten-free, low-carb, and vegetarian.
If using whole large mozzarella balls, slice into 3-4 pieces. If using balls, you can halve them or leave them whole.
In a separate bowl, combine tomatoes with the remaining salad ingredients. Top mozzarella with the tomatoes and the dressing and sprinkle with a few extra basil leaves. Drizzle of olive oil will give it a nice glossy touch.
You can make the salad bit ahead of time but I prefer to add the balsamic and olive oil just before serving so the tomatoes aren’t too soggy.
Notes
You can use fresh buffalo mozzarella or mozzarella balls/bocconici (sliced or halved or whole depending on size).
Nutrition
- Serving Size: Half portion
- Calories: 347
- Sugar: 8 g
- Sodium: 1223 mg
- Fat: 21.3 g
- Saturated Fat: 3.1 g
- Carbohydrates: 13.1 g
- Fiber: 3.6 g
- Protein: 28.6 g
- Cholesterol: 15.3 mg
Keywords: Mozzarella, Tomatoes, Italian, Salad, Bruschetta, Caprese, Gluten-Free, Vegetarian
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