Fresh Tomato Basil Mozzarella Salad with Balsamic Glaze
A simple, fresh salad combining ripe tomatoes, creamy mozzarella, and fragrant basil, finished with a tangy-sweet balsamic glaze. Perfect for light summer meals and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 3 large ripe tomatoes (about 1 pound / 450g), preferably heirloom or vine-ripened
- 1 cup fresh basil leaves (loosely packed), torn or whole
- 8 ounces (225g) fresh mozzarella di bufala or fior di latte, sliced or torn into bite-sized pieces
- ½ cup (120ml) balsamic vinegar reduced to a thick syrup (balsamic glaze)
- 2 tablespoons extra virgin olive oil
- Sea salt to taste, flaky if possible
- Freshly ground black pepper to taste
Instructions
- Prepare the balsamic glaze (if making homemade): Pour ½ cup (120ml) of good-quality balsamic vinegar into a small saucepan over medium heat. Bring to a gentle simmer and reduce the heat to low. Let it simmer, stirring occasionally, until it thickens to a syrupy consistency, about 10-15 minutes. Remove from heat and let cool. If too thick, stir in a teaspoon of water to loosen it.
- Slice the tomatoes into ¼-inch (6mm) thick rounds or wedges if using heirlooms, ensuring they hold their shape but are tender.
- Slice or tear the mozzarella into bite-sized pieces roughly matching the size of the tomato slices. Pat dry with paper towels if very moist.
- On a wide platter or bowl, arrange the tomato slices, then tuck pieces of mozzarella between them. Scatter fresh basil leaves over the top, either whole or torn.
- Sprinkle flaky sea salt and freshly ground black pepper to taste over the salad. Drizzle the extra virgin olive oil evenly.
- Drizzle the balsamic glaze over the salad in thin ribbons using a spoon or squeeze bottle.
- Serve immediately or cover and refrigerate for up to 1 hour. Bring to room temperature before serving for full flavor.
Notes
Use ripe but firm tomatoes to avoid sogginess. Pat mozzarella dry to prevent watering down the salad. Reduce balsamic vinegar low and slow to avoid burning. Tear basil leaves by hand to release aroma. Add salt just before serving to keep salad fresh. Store balsamic glaze separately if preparing ahead.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 180
- Fat: 14
- Carbohydrates: 6
- Fiber: 1
- Protein: 10
Keywords: fresh tomato salad, basil mozzarella salad, balsamic glaze, summer salad, easy salad recipe, Caprese salad, vegetarian salad