Salada De Queijo Fresco Recipe

Prepare mozzarella

Drain fresh mozzarella if packed in water. Pat pieces dry with paper towels and slice into 1/4-inch rounds or tear into bite-size pieces for a more rustic salad.

Prepare tomatoes

If using large tomatoes, core and cut into 1/2-inch wedges. If using cherry tomatoes, halve or quarter them so they’re similar in size to the mozzarella pieces. Place tomatoes in a large mixing bowl.

Combine salad base

Add the torn or sliced mozzarella to the bowl with the tomatoes. Add mixed greens (if using), thinly sliced red onion, and rinsed capers. Gently toss to combine so ingredients are distributed evenly.

Add basil

Tear larger basil leaves in half and scatter the leaves over the salad. Reserve a few whole leaves for garnish if desired.

In a small bowl or jar, combine the 3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp sherry or red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.

Whisk briskly or close the jar and shake until the dressing is emulsified and slightly thickened. Taste and adjust: add a pinch more salt or another 1/2 tsp lemon juice if it needs brightness, or an extra 1 tsp oil for a milder acidity.

If you prefer a richer dressing, whisk in the optional additional 1 tbsp olive oil now.

Pour about three-quarters of the dressing over the salad and gently toss to coat the tomatoes, mozzarella and greens evenly. Add more dressing to taste, but avoid overdressing so the salad remains fresh and light.

Transfer the salad to a serving platter or keep in the mixing bowl. Scatter toasted pine nuts or chopped walnuts over the top for texture.

Sprinkle flaky sea salt and a little freshly cracked black pepper over the plated salad. If using, drizzle 1 tsp of balsamic reduction in a thin line or a few drops around the platter for visual contrast and a touch of sweetness.

Garnish with reserved whole basil leaves. Serve immediately at room temperature for best flavor.