Garlic Mozzarella Salad Recipe

Prepare vegetables and cheese

Rinse and spin dry the mixed salad greens; place them in a large salad bowl. Halve the cherry tomatoes, thinly slice the cucumber, and very thinly slice the red onion. Drain the fresh mozzarella and halve each bocconcini. Add the tomatoes, cucumber, red onion and mozzarella to the bowl with the greens. Tear the basil leaves and scatter them over the salad.

In a small bowl or jar, combine the grated or very finely minced garlic with lemon juice, red wine vinegar, Dijon mustard and honey. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking (or add and shake the jar) until the dressing emulsifies and thickens slightly. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Let the dressing rest for 5 minutes so the garlic flavor blooms and mellows before dressing the salad.

Heat 2 tablespoons olive oil in a small nonstick skillet over medium heat. When the oil is shimmering but not smoking, add the thinly sliced garlic in a single layer. Stir constantly and watch closely — cook until the garlic turns light golden (about 30–60 seconds). Immediately remove the pan from heat to prevent burning and transfer the garlic to a paper towel-lined plate to drain. Reserve the garlic oil in the pan for warming the nuts if using.

If using pine nuts or chopped walnuts, add them to the warm garlic-oil in the pan and toss briefly over low heat until fragrant and lightly toasted (20–40 seconds). Transfer nuts to the paper towel to cool.

Sprinkle the toasted garlic slices and nuts over the salad just before serving and finish with a pinch of coarse sea salt.

Pour about two-thirds of the dressing over the salad and gently toss with salad tongs to coat leaves, vegetables and mozzarella evenly. Add more dressing to taste from the remaining portion. Taste and adjust seasoning with additional salt or pepper if needed.

Plate the salad on a large platter or divide into individual bowls. Scatter the garlic-toasted topping and toasted nuts over the dressed salad. Garnish with a few extra torn basil leaves and serve immediately so the garlic chips remain crisp.