Tomato and Mozzarella Salad

This cherry tomato and mozzarella salad recipe is fresh, delicious and full of flavour. Marinating the mozzarella makes all the difference and takes the dish to a whole new level.

Serve it as a starter, with a spread of antipasti or as a lovely summer lunch with good bread and a glass of your favourite Italian wine.

Tomato mozzarella salad

Insalata caprese, the Italian salad of tomatoes and mozzarella, is a classic that everyone knows.

In the UK, it sometimes goes by the name tricolore salad, a reference to the colours of the Italian flag in the tomato, mozzarella and basil. The traditional Italian name refers to the island of Capri. 

An authentic Italian tomato and mozzarella salad is both delicious and very, very simple.

Done half-heartedly, though, it can disappoint. The key to making it work is top quality ingredients and freshness.   

The best mozzarella I have ever had was in Italy. It had been made the day before and was sweet, fresh and milky. We don’t have that option in the shops at home, but it is still worth paying a little extra for the good stuff.  

When you can’t get that freshly made Italian cheese, you can always give it a lift by marinating it, as I have done here. This brings out all the flavour of the cheese and gives it a touch of glamour. It makes this cherry tomato and mozzarella salad a real treat. 

Of course you do not need to make the salad – the marinated mozzarella is delicious served on its own. 

Why make this dish? 

• It’s summery, fresh and satisfying. 
• It’s very easy to make. 
• You can marinate the cheese in advance, which makes assembling this salad quick and easy!

How is mozzarella made?

Mozzarella is a mild, semi-soft southern Italian cheese with a long history.

Although it can be made from cow’s, sheep’s or even goat’s milk, the classic buffalo milk mozzarella is the best.

Look out for Mozzarella di Bufala Campana DOP, a protected name, for the finest quality cheese.

This pulled-curd cheese is stretched and kneaded like bread before being shaped into balls or plaited. 

Good artisan mozzarella is delicious. It’s a far cry from the rubbery balls sold in brine in the store.

This cheese should be meltingly soft. Mozzarella should never be stringy (or at least not until it has been melted on your pizza!). Fresh is best!

Tomato and mozzarella salad ingredients

Mozzarella – Ideally a mozzarella di bufala, but any Italian mozzarella will be fine.  

Parmesan – I like Grana Padano but you can use another Italian Grana style hard cheese. Shave it with a peeler. 

Olive oil – Good quality extra virgin. I keep a separate (more expensive) bottle for dressings. 

Fresh basil – I keep a pot on the kitchen windowsill in summer. If I remember to water it, the plant will last me for months. 

Tomatoes – If you have them, use a mix of tomatoes for interest and flavour. I’ve called this recipe a cherry tomato and mozzarella salad but I have added some plum tomatoes too.  

Buying & Storing Tomatoes – Pro Tip 

Supermarket tomatoes usually taste watery and boring. This is mainly because they are grown for quantity and to keep well. Picked before they are fully ripe, they are then chilled. Sadly, this will rob them of much of their flavour.    

It’s great to grow a few tomatoes at home if you can. Failing that, I like to shop at a farmers’ market. If I have to buy from the shop, I find that vine tomatoes have the best flavour. 48 hours on the worktop at room temperature does wonders for improving the taste. 

Lemon – You need the zest, so choose unwaxed lemons. 

Fresh salad leaves – I like rocket (argula), but not everyone likes the peppery flavour. Choose your favourite.   

How to make tomato and marinated mozzarella salad

Step one – First, find all your ingredients. 

Step two – Zest the lemon. Peel and chop the garlic and mix into the oil along with the lemon zest. 

Step three – Slice the mozzarella. Then spread it out on a plate and pour over the dressing. Chop or tear the basil leaves and scatter over the top, along with a pinch of sea salt.

Let the cheese marinate for at least half an hour before serving. Ideally, give it at least a couple of hours. It can wait all afternoon, or until the next day in the fridge.  

Step four – When you are ready to serve, slice the tomatoes. 

Pro Tip

A serrated knife is the best for slicing tomatoes. My favourite cost a couple of pounds in a chef’s supply store. It’s super sharp and goes through the dishwasher without any trouble.   

Step five – Now put the salad together. Make a bed of leaves and then add the tomatoes and the mozzarella. Sprinkle with the gran, season with some more pepper, a sprinkle of crunchy sea salt and then pour the remaining marinade over the top.

Step six – Serve your salad with good crusty bread, or this Pimento Cheese Bacon Tomato Pie and enjoy the best insalata caprese you’ve ever had!  

Hint and tips

• You can vary this tomato mozzarella salad recipe to taste. The quantities are just a rough guide, so make it your way.
• Use the best ingredients you can get. Insalata caprese is a simple dish that relies on quality. Fresh summer tomatoes should be full of flavour. 
• Add pesto to the dressing, or marinate the mozzarella in my pesto dressing. 
• Capers are great for adding an extra burst of flavour. 
• Add cucumber. Take off the skin and then use the peeler to cut long strips. Leave the seeds out. 
•  Toast some pine nuts to add a little crunch to your tomato and mozzarella salad.

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5 from 9 votes

Tomato and mozzarella salad

This classic Italian recipe is even better when you marinate the cheese! It's very easy to do and makes a great impression.

Servings: 2 people

Author: Helen Best-Shaw

Prep Time15 mins

Resting Time30 mins

Cook ModePrevent your screen from going dark

Ingredients

• 1 small clove garlic
• 2 tbsp olive oil (extra virgin)
• 1/2 lemon (zest)
• 1 mozzarella
• 2 plum tomatoes
• 10 cherry tomatoes
• 20 g parmesan
• salad leaves

Instructions

• Zest the lemon. Peel and chop the garlic and mix into the oil along with the lemon zest. 
• Slice the cheese, spread out on a plate and pour over the dressing. Chop the basil and scatter over the top, along with a pinch of sea salt. Leave to marinate for at least half an hour before serving. Ideally, give it at least a couple of hours (it can wait all afternoon in the fridge).
• When you are ready to serve, slice the tomatoes. 
• Assemble the salad. Layer rocket, the tomatoes and then the mozzarella. Top with the parmesan cheese. Pour the marinade over the top. Season. Serve with crusty bread.

Notes

• You can vary this tomato mozzarella salad recipe to taste. The quantities are just a rough guide, so make it your way.
• Use the best ingredients you can get. Insalata caprese is a simple dish that relies on quality. Fresh summer tomatoes should be full of flavour. 
• Add pesto to the dressing, or marinate the mozzarella in my pesto dressing. 
• Capers are great for adding an extra burst of flavour. 
• Add cucumber. Take off the skin and then use the peeler to cut long strips. Leave the seeds out. 
•  Toast some pine nuts to add a little crunch to your tomato and mozzarella salad.

Nutritional Information 

• This recipe is 7 Weight Watchers Smart Points per portion 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Tomato and mozzarella salad

Amount Per Serving

Calories 207 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Cholesterol 7mg2%

Sodium 187mg8%

Potassium 454mg13%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 5g6%

Protein 6g12%

Vitamin A 1474IU29%

Vitamin C 52mg63%

Calcium 152mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Salad

Cuisine: Italian

Keyword: tomato mozzarella salad

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Update notes – Adapted from my marinated mozzarella recipe first published in August 2010.