Tomato Mozzarella Salad with Sticky Balsamic
Fresh rocket, heirloom tomatoes, and creamy bocconcini arranged on a platter with pesto, finished with a drizzle of olive oil and balsamic glaze. Quick, no-cook assembly celebrates summer produce with bright, tangy, and herbaceous flavors.
Ingredients
- 2 cups arugula, tightly packed
- 4 large truss tomatoes, whole
- 1 cup bocconcini, baby or mini, drained and rinsedfresh mozzarella1:1dairyadds dairy
requires slicing
- 2 tablespoons pesto
- 2 tablespoons balsamic glaze
- 2 tablespoons olive oil
- sea salt, to taste(optional)
- black pepper, freshly cracked, to taste(optional)
Instructions
- 1
Wash arugula and pat dry or spin to remove excess water.
- 2
Wash tomatoes, remove cores and bottoms, then slice into rounds.
- 3
Drain and rinse bocconcini, then slice in half.
- 4
Arrange tomato slices in a circle around the edge of a platter and spoon pesto over them.
- 5
Place arugula in the middle and arrange bocconcini on top.
- 6
Season with sea salt and black pepper, then drizzle with olive oil and balsamic glaze.
- 7
Serve immediately.
Tips
Pat rocket dry thoroughly to prevent wilting and watering down the salad.
Use ripe, in-season tomatoes for best flavor and texture.
Assemble just before serving to keep rocket crisp and tomatoes from releasing excess liquid.
Good to Know
Store leftover dressed salad in an airtight container in the refrigerator for up to 2 hours, though texture is best served immediately.
Prepare components separately: wash and dry rocket, slice tomatoes and bocconcini, and store in separate containers up to 4 hours ahead. Assemble and dress just before serving.
Serve immediately after assembly at room temperature.
Common Mistakes
Do not overdress with oil and balsamic glaze to avoid a soggy, watery salad.
Do not slice bocconcini too far in advance to avoid them leaking excess moisture.