Tomato Mozzarella Salad

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

42 Ratings
Directions for: Tomato Mozzarella Salad


2 balls of fresh mozzarella cheese (buffala)

5 ripe tomatoes, sliced

1 bunch of fresh basil leaves

¼ cup of extra virgin olive oil

2 Tbsp of balsamic vinegar

Kosher salt

Fresh ground pepper


1. Slice mozzarella into one-quarter inch thick slices.

2. Alternately layer cheese and tomato slices in concentric circles on a round serving platter. Drizzle with oil and vinegar. Sprinkle with salt and pepper and scatter the basil leaves all over the top of the salad.

See more: Appetizer, Italian, Salad, Tomatoes, Cheese, Herbs, Quick and Easy, No-Cook

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