Salada De Queijo Fresco Recipe

Drain and dry mozzarella

If using bocconcini, drain the liquid and place mozzarella on paper towels. Pat gently to remove excess moisture so it will hold dressing without becoming watery.

Slice tomatoes

Cut tomatoes into 1/4-inch to 1/2-inch slices (or into wedges if using smaller tomatoes). Place on a plate or cutting board and season lightly with 1/4 tsp sea salt to begin drawing out flavor.

Rinse and spin-dry the mixed greens if needed. Dry thoroughly so dressing clings rather than pools.

Strip basil leaves from stems. Reserve 6 leaves whole for garnish and roughly tear or chiffonade the remaining leaves for the salad.

In a small bowl, whisk together extra-virgin olive oil (3 tbs), balsamic glaze or 1 tbs aged balsamic vinegar, juice from half a lemon, 3/4 tsp sea salt (reserve 1/4 tsp for finishing), and 1 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or salt; the dressing should be bright but not overpowering.

If using pine nuts, warm a small dry skillet over medium heat. Add pine nuts and toast, stirring constantly, 2–3 minutes until fragrant and lightly golden. Remove immediately to avoid burning and set aside to cool.

On a large serving platter or individual plates, place the mixed greens in a loose bed covering the surface.

Arrange tomato slices over the greens in a single layer or slight overlap. Scatter the drained mozzarella pieces evenly across and between the tomato slices.

Tuck torn or chiffonade basil leaves among the tomatoes and mozzarella so fragrant pockets are distributed throughout the salad.

Lightly drizzle about two-thirds of the dressing over the arranged salad, aiming for even coverage but not soaking. Reserve the remainder to serve at the table for guests who want more.

Sprinkle the toasted pine nuts (if using) over the top.

Finish with a light sprinkle of flaky sea salt (about 1/2 tsp) and a final crack of black pepper. Add the reserved basil leaves as garnish and drizzle the remaining 1 tsp high-quality olive oil over the salad for shine.

Optionally drizzle a little extra balsamic glaze artistically across the top for visual contrast (about 1 tsp).

Serve immediately so mozzarella is cool and tomatoes retain their texture. Provide any remaining dressing on the side.