Tomato, Basil, and Mozzarella Salad
A simple, gorgeous salad that is just summer in a bowl.
Servings: 8 People
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.
Notes
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 not be what you need.
Make-Ahead and Leftovers
You can make this salad up to a few hours ahead and let it sit at room temperature. If you want to make it a day ahead, that’s fine, too, though in a perfect world, tomatoes never see the inside of a refrigerator, and you would have to refrigerate them overnight, because of the cheese. Make sure to bring it to room temperature before serving, and if possible, slice and add the basil at the last minute.Nutrition
Calories: 295kcal | Carbohydrates: 8g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 764mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1108IU | Vitamin C: 26mg | Calcium: 317mg | Iron: 1mg