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.
2 balls of buffalo mozzarella
2 cups cherry tomatoes, halved
1/4 small white or red onion, finely diced
1 clove garlic, finely diced
10–12 basil leaves, chopped
3 tbsp olive oil
2 tbsps balsamic vinegar
1/2 teaspoon salt
1/4 tsp pepper
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.
You can use fresh buffalo mozzarella or mozzarella balls/bocconici (sliced or halved or whole depending on size).
Keywords: Mozzarella, Tomatoes, Italian, Salad, Bruschetta, Caprese, Gluten-Free, Vegetarian