Tomato Basil Salad with Mozzarella

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Fresh tomatoes, basil, and tiny mozzarella balls combined with olive oil and balsamic vinegar.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings people

Calories 94kcal

Cut tomatoes into wedges or bite-sized pieces.
4-6 tomatoes
Slice basil into small strips or chiffonade. Stack leaves together and then roll into a bundle. Use a sharp knife to slice thin strips through the bundle.
¼ cup fresh basil
Gently combine tomatoes, basil, and mozzarella.
1 cup mini mozzarella balls
Drizzle with olive oil and balsamic.
1-2 tablespoons olive oil, 1-2 tablespoons balsamic vinegar
Toss again.
Add salt and pepper and garnish with additional basil leaves for garnish.
¼ teaspoon Maldon sea salt, ⅛ teaspoon freshly ground pepper
Serve right away.

This salad is completely flexible to adjust to your liking. Use this recipe as a base and then adjust to your tastes. If you want a smaller salad, use 1-2 tomatoes and adjust the other ingredients.
The amount of mozzarella can be reduced or left out altogether.
Use the freshest, ripest tomatoes you can find.
Best when served right away.

Leftovers are good, but a lot of juice from the tomatoes will accumulate at the bottom of the dish.