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Fresh mozzarella salad with tomatoes, basil and balsamic

Mozzarella Salad With Balsamic Tomatoes

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2
  • Category: Salad
  • Method: Tossed
  • Cuisine: Italian
  • Diet: Gluten Free


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
1012 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).


  • 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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