Classic Tomato and Mozzarella Salad

Fresh, light, and effortlessly delicious

A timeless Italian salad combining ripe tomatoes, fresh mozzarella, and basil. This simple dish is ready in minutes and perfect for a quick lunch.

Shopping list

Wash the ripe tomatoes and pat them dry completely. Cut the tomatoes into thin, even slices, or cut them in half depending on their size.

2 min
Take the fresh mozzarella and drain the liquid. Slice the cheese into rounds that are roughly the same thickness as the tomato slices.

1 min
Arrange the tomato slices and mozzarella slices in alternating patterns on two plates. You can stack them or lay them flat.

2 min
Tear the basil leaves by hand and scatter them generously over the top of the salad plates for a fresh, vibrant color.

1 min
Drizzle the extra virgin olive oil evenly over the vegetables and cheese. Add a small pinch of fine salt to taste.

1 min
Allow the salad to rest at room temperature for one to two minutes so the ingredients meld together before serving.

1 min

Always use fresh mozzarella, not the vacuum-packed shelf-stable kind, for the best texture.
Do not refrigerate the salad for more than a few minutes; it is best served at room temperature.
Use a sharp knife to slice the tomatoes so you do not crush them and release too much juice.

Buffalo Mozzarella: Swap the regular mozzarella for buffalo milk mozzarella for a slightly sharper, tangier flavor.
Cherry Tomatoes: Use halved cherry tomatoes if large heirloom tomatoes are not in season or available.
Pesto instead of Oil: Replace the olive oil drizzle with a spoonful of green basil pesto for an intense herb flavor.