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
- 250 g ripe tomatoes
- 125 g fresh mozzarella
- 8 basil leaves
- 2 tbsp extra virgin olive oil
- Fine salt
Ingredients
- 250 g Tomatoes ripe and firm
- 125 g Mozzarella fresh
- 8 Basil leaves
- 2 tbsp Olive oil extra virgin
- 1 pinch Salt fine
Method
-
2 min
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.
-
1 min
Take the fresh mozzarella and drain the liquid. Slice the cheese into rounds that are roughly the same thickness as the tomato slices.
-
2 min
Arrange the tomato slices and mozzarella slices in alternating patterns on two plates. You can stack them or lay them flat.
-
1 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.
Chef's tips
- 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.
Swap it
- 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.