This is one of our favorite no-cook side dishes, especially during the height of summer’s tomato season! It’s reminiscent of a Caprese Salad, with creamy fresh mozzarella, sharp balsamic vinegar, and aromatic fresh basil. It pairs excellently with most proteins, but we prefer to serve it alongside fresh fish, grilled chicken, and your favorite cut of steak.
For this salad, we prefer using cherry or grape tomatoes and Ciliegine mozzarella balls. Both are similar in size to each other, making the salad easier to toss together and eat. However, feel free to use whatever tomatoes and/or mozzarella you want. You just want to chop everything into smaller, bite-sized pieces.
TIP: Traditional balsamic vinegar is dark and will discolor your salad, especially the white mozzarella balls. If that look bothers you, try golden balsamic vinegar instead.
Tomato Mozzarella Salad
1 pint cherry or grape tomatoes, sliced in half
1 pound Ciliegine fresh mozzarella balls, sliced in half
1/4 cup fresh basil leaves, chopped
1 TBSP extra virgin olive oil
1 TBSP balsamic vinegar
Salt and pepper to taste
OPTIONAL: 1/2 red onion, diced finely
Combine all ingredients in a bowl and mix gently. Serve immediately.