Heirloom Tomato Mozzarella Salad Fresh Basil
Bright, no-cook salad combining wedged heirloom tomatoes in mixed colors with creamy fresh mozzarella, briny kalamata olives, and torn basil. Dressed simply with extra virgin olive oil and red wine and balsamic vinegars, then seasoned to taste. Ready in minutes and best served right away.
Ingredients
- 4 medium heirloom tomatoes, wedgedbeefsteak tomatoesequalless variety in color
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- 6 ounces fresh mozzarella cheese, bite-size balls or Bocconcini
- 4 ounces kalamata olives, pitted and chopped
- 12 leaves fresh basil, torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- sea salt(optional)
- cracked pepper(optional)
Instructions
- 1
Toss tomatoes, mozzarella, olives, basil, olive oil, red wine vinegar, and balsamic vinegar together in a wooden salad bowl.
- 2
Season with salt and pepper to taste.
- 3
Serve immediately.
Tips
Mix heirloom tomato colors for visual appeal and varied flavor profiles.
Use a wooden bowl to prevent flavor transfer from reactive materials.
Good to Know
Best served immediately, but leftovers can be refrigerated up to 4 hours in an airtight container; flavors meld and tomatoes release liquid.
Prep tomatoes, olives, and basil separately up to 4 hours ahead. Toss with cheese, oils, and vinegars just before serving.
At room temperature as an appetizer, light lunch, or side dish.
Common Mistakes
Cut tomatoes too far in advance to avoid excessive liquid pooling.
Use cold mozzarella fresh from refrigerator to maintain texture and prevent melting.
Avoid overseasoning before tasting as salt will draw out more tomato liquid.
Substitutions
Dairy-Free Swaps
General Alternatives
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