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Jazz us Caprese salad with this Tomato Mozzarella Salad. The tomatoes are roasted to perfection and the entire dish is the best appetizer or side dish.
Many people have had tomato and mozzarella salad before and it was cold. I have a small love for roasted tomatoes. However, I cannot stand cold tomatoes, but if you stick them in the oven for a few minutes this becomes a family favorite side dish.
My husband and I devoured the entire pan all by ourselves. It was love at first bite! You may even love this Quick and Easy Cucumber Tomato Salad Recipe
Table of Contents
Why This Recipe Works
The combination of the flavors makes this tomato salad taste amazing. I love how beautiful it displays when I am serving to friends and family.
There is very little prep time which makes this the perfect side dish for any occasion.
Ingredients
- Vine Tomatoes
- Ball of Fresh Mozzarella
- Balsamic Vinegar
- Fresh Leaves of Basil
- Sea Salt
- Black Pepper
- Balsamic Vinegar
- Brown Sugar
For the full recipe and ingredients, scroll to the bottom of the post for the recipe card.
Variations Ideas
- Fresh Mozzarella Cheese – This caprese salad recipe is best served with mozzarella balls. But you can easily change the cheese to what you prefer.
- Tomatoes – This salad is best made for your summertime BBQ with Fresh tomatoes. But you can also use heirloom tomatoes, cherry tomatoes or grape tomatoes.
- Balsamic Glaze – You can also top the salad with a balsamic glaze instead of balsamic vinegar.
Step by Step Instructions
Step 1 – Preheat the oven to 450 degrees F. Slice the tomatoes into approximately ½ inch thick slices.
Step 2 – Put the tomato slices on a baking sheet, season them with the salt and pepper and top with the balsamic vinegar. Bake for 10-15 minutes until the tomatoes are soft.
Step 3 – Prepare the balsamic reduction by heating the balsamic vinegar and the brown sugar in a small sauce pan over medium heat. Whisk until the brown sugar is dissolved and then heat until the sauce is reduced in half and thickened (approximately 8-10 minutes).
Step 4 – Then slice the mozzarella into approximately 1/2″ thick slices and slice the fresh basil leaves.
- Step 5 – Carefully place the tomatoes onto a place with a spatula, then layer them with the mozzarella. Top with the basil and drizzle with the balsamic reduction sauce. Enjoy!
Recipe Tips
- Prepare Tomatoes – Prepare the tomatoes in thick slices. I like to make sure they are cut about the same size to ensure they do not get mushy.
- Heat the Dressing – Heat the balsamic dressing over heat until it thickens. Continue to whisk as it cooks for best results.
Serving Suggestions
We love to serve this salad with our traditional Italian Recipes. This light and refreshing salad is great served with Instant Pot Spaghetti and Meatballs Recipe and Slow Cooker Cheesy Chicken Penne Recipe.
Make sure to add a side of these Copycat Olive Garden Breadsticks Recipe to get every last drop of the dressing.
Frequently Asked Questions
Serve this salad with one slice of tomato and one slice of cheese. Cut to have the tomato and cheese in every bite.
We recommend preparing the tomato and cheese no more than 2 days in advance. Store them separately and then when ready to serve, place on a platter with the dressing.
Store leftovers in the fridge in an airtight container. Enjoy within about 2 days of preparing.
More Easy Salad Recipes
- Easy Ramen Noodle Salad Recipe
- Italian Pasta Salad Recipe
- Tropical Fruit Salad Recipe
- Cucumber Onion Salad Recipe
- Red White and Blue Fruit Salad
- Easy Pasta Salad Recipe
- Easy Caesar Salad Recipe
- Broccoli cranberry salad
We love to hear from you. If you make this Tomato Basil Mozzarella Salad Recipe, please leave us a star review.
Tomato Mozzarella Salad
Ingredients
- 4 on the vine Tomatoes
- 1 lb Ball of Fresh Mozzarella
- 2 Tbsp Balsamic Vinegar
- 10 Fresh Leaves of Basil
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
- Ingredients for the Balsamic Reduction:
- 1/2 cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
Instructions
- Preheat the oven to 450 degrees F.
- Slice the tomatoes into approximately ½ inch thick slices.
- Put the tomato slices on a baking sheet, season them with the salt and pepper and top with the balsamic vinegar.
- Bake for 10-15 minutes until the tomatoes are soft.
- Prepare the balsamic reduction by heating the balsamic vinegar and the brown sugar in a small sauce pan over medium heat. Whisk until the brown sugar is dissolved and then heat until the sauce is reduced in half and thickened (approximately 8-10 minutes).
- Then slice the mozzarella into approximately 1/2″ thick slices and slice the fresh basil leaves.
- Carefully place the tomatoes onto a place with a spatula, then layer them with the mozzarella. Top with the basil and drizzle with the balsamic reduction sauce. Enjoy!
