Tomato, Basil, and Mozzarella Salad
on Jul 05, 2020, Updated Jun 11, 2025
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A simple, gorgeous salad that is just summer in a bowl.
If there is a combination of tomatoes and mozzarella I don’t like, I have yet to meet it. Caprese salad is the classic, and this tomato, basil, and mozzarella salad recipe is essentially the chopped salad version of Caprese. A little bit of garlic adds terrific flavor, and the optional olives are a briny, salty component that I think makes the salad (but leave them out if you’re not an olive lover!). Use fresh mozzarella if possible, and perfectly ripe cherry or grape tomatoes.
This salad goes with pretty much anything you would serve at a summer cookout or bring to a picnic. Also, offer to bring this to a potluck — I bet the host says YES!
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Serve this mozzarella and tomato salad with Chicken Pasta Caesar Salad, Grilled Chicken Breasts, or Grilled Ribeye Steaks.
What's In This Post?
Kitchen Smarts
Cut the tomatoes in half for this salad or even in quarters if your cherry tomatoes are on the larger side. You could also use full-sized tomatoes, just cut them into 1-inch cubes.
You can also cut this recipe in half; it makes a lot and serves 8, which might be more than you need.
What to Serve With Tomato, Basil, and Mozzarella Salad
What DOESN’T this salad go with? Try it with a Chicken, Bacon, and Avocado Spread Sandwich, Grilled Salmon, or a Grilled Marinated Strip Steak.
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Tomato, Basil, and Mozzarella Salad
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon finely minced garlic
- Kosher salt and freshly ground black pepper (to taste)
- 1 ½ cups halved pitted mixed olives
- 6 cups cherry or grape tomatoes (halved)
- 1 pound fresh mozzarella (cut into 1/2-inch cubes)
- ½ cup thinly sliced fresh basil leaves
Instructions
- In a large bowl, combine the olive oil, balsamic vinegar, garlic, salt, and pepper.
- Add the olives, tomatoes, mozzarella, and basil and toss until the dressing coats all of the ingredients.
This was dinner tonight after a long, tedious drive home from the lake. Tomatoes a d basil from our garden, I doubled the dressing and tossed with a pound of pasta, wow!
Delicious! (added less basil and olives)