Tomato Mozzarella Recipe
Cherry Tomatoes, Fresh Mozzarella, Olive Oil, Fresh Basil
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Ingredients
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Salad
Dressing
Finishing
Method
Salad
Prepare tomatoes
Rinse the cherry tomatoes and dry them thoroughly. Halve larger cherry tomatoes; leave small ones whole so they remain bite-sized. Place tomatoes in a large mixing bowl.
Prepare mozzarella
Drain the fresh mozzarella balls well on paper towels to remove excess liquid. If using larger bocconcini, tear or cut into 1-inch pieces. Add the mozzarella to the bowl with the tomatoes.
Add basil
Pick basil leaves from stems. Stack and roll larger leaves and slice or tear into bite-sized pieces; small leaves can be left whole. Add about 3/4 of the torn basil to the tomato and mozzarella mixture and reserve the rest for garnish.
Dressing
In a small bowl or jar, whisk together the extra-virgin olive oil and balsamic vinegar (if using) until combined. Season with sea salt and freshly ground black pepper. Taste and adjust seasoning — the dressing should be bright and slightly salty to complement the mozzarella.
Pour the dressing over the tomato, mozzarella, and basil mixture. Gently toss with a large spoon or by folding to evenly coat the ingredients without breaking the mozzarella. Let sit at room temperature for 5–10 minutes to allow flavors to meld.
Finishing
Just before serving, zest half a lemon over the salad if using for a bright aromatic lift. Give the salad one final gentle toss.
Transfer to a serving bowl or platter. Scatter the reserved whole basil leaves on top for garnish and drizzle any remaining dressing from the bowl over the salad. Serve immediately.