This is a 15-minute Italian-style salad built on cherry tomatoes, fresh mozzarella, and mixed vegetables, all pulled together with a balsamic-mustard vinaigrette that has real backbone from lemon zest and dill. It comes together faster than almost anything else you could put on the table. The dressing does the heavy lifting โ without it, this would just be sliced cheese and tomatoes.
What makes this version work
The vinaigrette is the thing. Mustard isnโt just for flavor here โ it acts as an emulsifier, which means the oil and vinegar actually bind together instead of separating into a puddle at the bottom of the bowl. You whisk the mustard, honey, dill, lemon zest, and balsamic first, then add the olive oil slowly while whisking, and you get a dressing that coats rather than slides off. That coating matters because it means every bite of tomato and mozzarella carries flavor. The honey balances the sharpness of the vinegar without making the dressing sweet, and the lemon zest adds brightness that juice alone wouldnโt give you โ zest carries the aromatic oils from the skin.
About the ingredients
- Mozzarella: Fresh mozzarella packed in water gives you a softer, milkier result than the low-moisture block kind. Either works, but if you use block mozzarella, pat it dry before cutting โ it releases less liquid and wonโt water down the dressing.
- Mixed vegetables: The recipe leaves this open. Cucumber, thinly sliced red onion, roasted red pepper, or baby spinach all work well and add bulk that makes this genuinely filling rather than a small side.
- Dill: Dried dill works in a pinch, but use about a third of the amount โ dried herbs are more concentrated. Fresh dill is noticeably brighter if you have it.
- Balsamic vinegar: A standard supermarket balsamic is fine. Thick, aged balsamic will make the dressing too sweet and syrupy โ save that for drizzling straight.
Leftovers and meal prep
Dress it at the table โ a pre-dressed salad goes limp fast. The tomatoes release juice quickly once the dressing hits them, and the mozzarella softens. If youโre prepping ahead, keep the vinaigrette in a sealed jar in the fridge for up to four days; it will separate, so shake it well before using. Store the cut tomatoes, mozzarella, and vegetables separately in airtight containers and combine just before serving. Assembled but undressed, the salad holds for about two hours at room temperature or overnight in the fridge. Dressed leftovers are edible the next day but noticeably softer โ they work better as a topping for toast or a grain bowl than as a salad.
Troubleshooting
- Dressing breaks and looks oily: You added the oil too fast. Next time, pour it in a thin, steady stream while whisking constantly. To rescue a broken dressing, start with a fresh teaspoon of mustard in a clean bowl and slowly whisk the broken dressing into it.
- Salad tastes flat: Tomatoes and mozzarella both need salt to taste like anything. Season the components before you toss, not just the dressing โ a small pinch of flaky salt directly on the tomatoes makes a real difference.
- Too much liquid in the bowl: Cherry tomatoes release water after cutting, especially once salted. If youโre not serving immediately, salt the tomatoes and let them sit in a colander for 10 minutes, then pat dry before assembling.
- Mozzarella is rubbery: Cold mozzarella straight from the fridge is dense and chewy. Pull it out 15โ20 minutes before you plan to serve so it softens to a better texture.
- Dressing tastes too sharp: Add a small extra drizzle of honey, half a teaspoon at a time, and re-whisk. Alternatively, a pinch more salt will round out the acidity without adding sweetness.
Tomato Mozzarella Salad with Balsamic Vinaigrette
Equipment
- Medium mixing bowl
- Small whisk
- Cutting board
- Sharp paring knife
- Small jar with lid (for storing extra vinaigrette)
Ingredients
Salad Ingredients
- 2 cups cherry tomatoes 300g, halved
- 8 oz fresh mozzarella 225g, sliced or cut into bite-sized pieces
- 1 cup mixed greens 30g, such as baby spinach, arugula, or spring mix
Vinaigrette Ingredients
- 2 tablespoons extra-virgin olive oil 30ml
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ยผ teaspoon fine sea salt plus more to taste
- ยผ teaspoon freshly ground black pepper plus more to taste
- 1 teaspoon lemon zest from ยฝ medium lemon
- 1 teaspoon fresh dill finely chopped, or ยฝ teaspoon dried dill
Instructions
- Wash and halve the cherry tomatoes. Cut the fresh mozzarella into ยฝ-inch / 1cm slices or bite-sized pieces. Wash and dry the mixed greens and arrange them on a serving platter or in a large salad bowl.2 cups cherry tomatoes, 8 oz fresh mozzarella, 1 cup mixed greens
- For the vinaigrette, place the mustard, honey, dill, lemon zest and vinegar in a bowl. Whisk until it is well mixed.2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon lemon zest, 1 teaspoon fresh dill
- Add the olive oil slowly while whisking.2 tablespoons extra-virgin olive oil
- Arrange the halved cherry tomatoes and mozzarella over the bed of mixed greens. Drizzle the balsamic-mustard vinaigrette generously over the top. Finish with a few grinds of fresh black pepper and an extra pinch of dill if desired. Serve immediately.2 cups cherry tomatoes, 8 oz fresh mozzarella, 1 cup mixed greens, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon fresh dill
Notes
Nutrition
Common questions
Can I make the dressing ahead of time?
Yes โ the vinaigrette keeps well in a sealed jar in the refrigerator for up to four days. Give it a good shake before using because the oil and vinegar will separate as it sits.
What can I add to make this more filling as a main meal?
Bulking up the mixed vegetables is the easiest route โ add a cup of cooked white beans, a handful of baby spinach, or some sliced cucumber and roasted peppers. These add volume and nutrients without changing the character of the salad.
Can I use a different type of tomato if I donโt have cherry tomatoes?
Any ripe tomato works โ roma, beefsteak, or heirloom all cut well for this salad. Just chop them into roughly bite-sized pieces and, if theyโre very juicy, let them drain briefly in a colander after cutting so the dressing doesnโt get diluted.