Irresistible Tomato Basil Mozzarella Salad in 10 Minutes Flat

Name: Irresistible Tomato Basil Mozzarella Salad in 10 Minutes Flat
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 2 large ripe tomatoes, sliced; 200g fresh mozzarella, sliced; 1/4 cup fresh basil leaves; 2 tbsp extra virgin olive oil; 1 tbsp balsamic glaze; Salt and pepper to taste

Author: Rosa Bellini

Published: May 30, 2025

Updated: July 9, 2025

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Nothing screams summer to me quite like a vibrant tomato basil mozzarella salad. This Italian classic—sometimes called Caprese salad—has been my go-to for years when I need something fresh, fast, and full of flavor. I first fell in love with it during a sweltering August afternoon in Rome, where it was served with crusty bread and a glass of chilled white wine. Now, I make it weekly when tomatoes are ripe and basil is plentiful.

The magic of this tomato basil mozzarella salad lies in its simplicity. Just five main ingredients come together in about ten minutes flat—no cooking required! It works beautifully as a light lunch, an elegant starter, or a colorful side dish at barbecues. What I adore most is how the juicy tomatoes play off the creamy mozzarella, while fresh basil and good olive oil tie everything together. A drizzle of balsamic glaze adds just enough sweetness to make each bite irresistible.

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Why You’ll Love This Tomato Basil Mozzarella Salad

This isn’t just another salad—it’s one of those rare recipes where every bite feels like a celebration. Here’s why it’s become my absolute favorite:

Effortless elegance: You’ll have it ready before your guests finish their first glass of wine. Just slice, arrange, and drizzle—no fancy techniques needed.
Pure freshness: When summer tomatoes meet creamy mozzarella and fragrant basil, magic happens. It tastes like sunshine on a plate.
Minimal ingredients, maximum flavor: With just five starring components (plus pantry staples), each one shines through beautifully.
Universal crowd-pleaser: I’ve served this at casual picnics and fancy dinner parties alike—it always disappears first!

Trust me, once you try this combination, you’ll understand why Italians have been making versions of it for generations.

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Ingredients for Tomato Basil Mozzzarella Salad

Here’s all you’ll need to make this vibrant salad sing – I promise you probably have half these ingredients already! The key is using the freshest versions possible:

2 large ripe tomatoes – look for ones that feel heavy for their size with taut skin (I like heirlooms or vine-ripened when in season)
200g fresh mozzarella – the kind packed in water gives that perfect creamy texture (buffalo mozzarella if you’re feeling fancy!)
1/4 cup fresh basil leaves – please don’t substitute dried here – the fragrant oils make all the difference
2 tbsp extra virgin olive oil – use the good stuff you’d drizzle on bread
1 tbsp balsamic glaze – thicker than regular vinegar so it clings beautifully
Salt and pepper – flaky sea salt and freshly cracked black pepper take it next-level

See? Nothing complicated – just quality ingredients treated simply. Now let’s make some magic!

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How to Make Tomato Basil Mozzarella Salad

Making this tomato basil mozzarella salad is so simple, you’ll wonder why you don’t make it every day! The secret is in the assembly—each step builds layers of flavor and texture that’ll have everyone asking for seconds. Let’s walk through it together.

Step 1: Slice and Arrange Tomatoes and Mozzarella

First, grab your ripest tomatoes and slice them about 1/4-inch thick—not too thin or they’ll fall apart, not too thick or they’ll overwhelm the mozzarella. I like to arrange them in a circular pattern on a pretty serving plate, slightly overlapping. Then take your fresh mozzarella and slice it to match the tomato thickness. Alternate them with the tomatoes, creating that gorgeous red-and-white pattern that makes this salad so iconic.

Step 2: Add Fresh Basil Leaves

Now for my favorite part—the basil! If the leaves are small, tuck them whole between the tomato and mozzarella slices. For larger leaves, I gently tear them with my hands (never cut basil with a knife—it bruises the edges!). Scatter them generously across the arrangement—their peppery aroma is half the magic of this tomato basil mozzarella salad.

Step 3: Drizzle with Olive Oil and Balsamic Glaze

Here’s where it all comes together. Slowly drizzle that gorgeous extra virgin olive oil over everything—about 2 tablespoons should do it. Then zigzag about 1 tablespoon of balsamic glaze across the top (if you accidentally pour too much, no worries—it’ll still taste amazing!). The glaze should be thick enough to cling to the slices rather than pooling at the bottom.

Finish with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately—this tomato basil mozzarella salad is best enjoyed when all the flavors are fresh and vibrant!

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Expert Tips for the Best Tomato Basil Mozzarella Salad

After making this salad more times than I can count, I’ve picked up a few tricks that take it from good to “can I have the recipe?” amazing. Here are my can’t-live-without tips:

Tomato timing is everything: Only make this when tomatoes are in season—those sad winter grocery store ones just won’t cut it. I wait until local tomatoes practically burst with juice when you slice them.
Buffalo mozzarella magic: If you can find it, splurge on buffalo mozzarella—it’s creamier and richer than regular fresh mozzarella, making each bite feel extra luxurious.
Spice it up: For a fun twist, sprinkle on some red pepper flakes right before serving. The gentle heat plays beautifully with the sweet balsamic glaze.
Temperature matters: Take everything out of the fridge 30 minutes before assembling—cold tomatoes and cheese mute the flavors. Room temp is where the magic happens!

Follow these simple tricks, and your tomato basil mozzarella salad will be the star of every summer table.

Variations for Tomato Basil Mozzarella Salad

While I adore the classic version, sometimes I can’t resist playing with this tomato basil mozzarella salad formula. Here are my favorite easy twists that keep things exciting:

Avocado addition: Sliced ripe avocado adds creaminess that pairs beautifully with the mozzarella—just add it right before serving so it doesn’t brown.
Pesto power: Swap the balsamic glaze for a drizzle of homemade basil pesto—it doubles down on that herby goodness!
Peachy keen: In peak summer, alternate slices of juicy peach with the tomatoes for a sweet surprise that balances the savory cheese.

The best part? You can mix and match these ideas based on what’s fresh and what you’re craving. That’s the beauty of this versatile salad!

Serving Suggestions

This tomato basil mozzarella salad is practically begging to be the star of your next meal! Here’s how I love serving it:

With crusty bread: The juices at the bottom are liquid gold—drag a warm baguette slice through them for pure bliss.
Alongside grilled chicken: Turns a simple protein into a full Italian-inspired feast.
As part of an antipasto spread: Pair with cured meats, olives, and roasted peppers for the ultimate starter platter.

Honestly, I’ve even eaten it straight from the plate with just a fork when no one’s looking—it’s that good!

Storage and Reheating

Let’s be real—this tomato basil mozzarella salad is always best fresh, when the tomatoes are juicy and the basil is fragrant. But if you must store leftovers (I rarely have any!), pop them in an airtight container in the fridge for up to 1 day. The mozzarella will hold up fine, but the tomatoes lose their perfect texture and the basil wilts. No reheating needed—just let it sit out for 10 minutes to take the chill off before enjoying again. Pro tip: If making ahead, assemble everything except the basil and dressing, then add those right before serving!

Tomato Basil Mozzarella Salad FAQs

I get asked about this tomato basil mozzarella salad all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use dried basil instead of fresh?
Oh honey, please don’t! Dried basil just can’t compare to the bright, peppery punch of fresh leaves in this salad. If you’re in a pinch, try fresh parsley or even arugula—but really, fresh basil is non-negotiable for that authentic Caprese flavor.

How do I pick the perfect tomatoes?
Give them a gentle squeeze—they should feel firm but yield slightly, like a ripe peach. The skin should be taut and shiny, and that sweet, earthy smell at the stem end? That’s your green light! Heirlooms or vine-ripened tomatoes are my go-tos when they’re in season.

Can I make this ahead for a party?
You can prep the components (slice tomatoes and mozzarella, wash basil) a few hours early, but assemble it right before serving. Otherwise, the salt draws out tomato juices and the basil wilts—trust me, I learned this the messy way at my first dinner party!

Is regular balsamic vinegar okay instead of glaze?
It’ll taste good, but the glaze’s thicker consistency clings better to the ingredients. If you only have vinegar, simmer 1/2 cup with 1 tbsp honey until it reduces by half—instant homemade glaze!

What if my mozzarella is watery?
No worries—just pat the slices dry with paper towels before arranging. That way your tomato basil mozzarella salad stays beautifully composed instead of swimming in liquid.

Nutritional Information

Just so you know, these numbers can vary depending on your exact ingredients—especially tomato size and mozzarella type! The values below are estimates per generous serving of my tomato basil mozzarella salad:

Calories: 320
Fat: 25g (10g saturated)
Carbs: 8g (2g fiber, 6g sugar)
Protein: 14g

Remember, this salad is all about fresh, wholesome ingredients—so enjoy every bite without overthinking it! You can find more of our delicious ideas on Pinterest.