Fresh Tomato and Mozzarella Salad


Yeah, it’s that time of the year to load our plates up with more fresh fruits, veggies, and herbs and that’s exactly what I did during the long Memorial Day weekend.   Instead of making a Pasta or Potato Salad, instead, I chose to make a fresh tomato and mozzarella salad.

In the backyard, I have a mini garden that was overgrown with Mint, so I had to thin it out to make room for a fresh Basil plant that I purchased from Food Lion.  There’s nothing better nor screams summer more than a fresh Tomato and Mozzarella Salad topped with a few basil leaves.
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  • 1 container of Cherry Tomatoes
  • 1 package fresh mozzarella cheese 
  • 1cup torn Basil leaves
  • 3 tablespoons Olive Oil
  • 4 teaspoons Balsamic vinegar
  • Kosher or Sea Salt, to taste




  • Cut the tomatoes in half and mozzarella into large cubes.
  • Add basil leaves and drizzle w/ vinegar and olive oil.
  • Stir lightly.
  • Sprinkle with a little salt.
  • Chill in the refrigerator for at least one hour before serving with crostini  


Let’s Discuss: what is your favorite summer salad.

10 thoughts on “Fresh Tomato and Mozzarella Salad

  1. My husband might would love this. It looks so fresh and good but sadly I don’t eat a lot of tomatoes unless they are cooked in a sauce. But still stunning and I am sure many will love this idea girl. I will share in Twitter! #PRP

  2. I love tomato and mozzarella! (With a hint of fresh lemon juice and a smattering of capers!)

    My favorite salad is a base of avocados – cubed or mashed, with hard-boiled eggs – sliced or diced, and just about any add-in! 😉

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