This is a no-cook tomato salad dressed with balsamic vinegar, olive oil, and lemon juice, then finished with fresh mozzarella and basil. It comes together in 20 minutes with ingredients most people already have. The honest reason to make it: when tomatoes are good, this is one of the best things you can do with them.
Shopping notes
- Tomatoes: The recipe calls for 400g โ thatโs roughly 3 medium tomatoes. Any variety works, but avoid refrigerated supermarket tomatoes if you can. Room-temperature tomatoes have noticeably better flavor and texture.
- Mozzarella: Fresh mozzarella (the kind packed in water) is softer and milkier than the low-moisture block type. Either works here, but fresh mozzarella slices more cleanly into the thick pieces this salad calls for.
- Balsamic vinegar: Standard supermarket balsamic is fine. You donโt need aged or expensive balsamic for this recipe.
- Fresh basil: Dried basil is not a substitute โ the whole point is the fresh leaves on top. A small bunch from the produce section is enough for several batches.
The technique that matters
The only real technique here is how you handle the dressing. Balsamic and olive oil donโt naturally combine โ if you just pour them in separately, youโll get uneven coating. Add them to the bowl first, give them a quick stir with a fork, then add the tomatoes and toss immediately. This way every slice picks up both the acid and the fat at once. Dress it at the table โ a pre-dressed salad goes limp fast, and tomatoes release juice quickly once salt hits them.
Mistakes to avoid
- Slicing the tomatoes too thin: Thin slices fall apart when you toss them and turn watery. Keep slices thick โ about 1cm โ so they hold their shape and give you something to bite into.
- Skipping the coring step: The core is tough and flavorless. Removing it takes 10 seconds per tomato and makes every bite better.
- Adding salt too early: Salt draws moisture out of tomatoes fast. Season right before serving, not while youโre still setting the table.
- Tearing basil instead of leaving leaves whole: Torn basil bruises and blackens quickly. Leave smaller leaves whole; if you have large leaves, tear them only at the last second.
- Using cold mozzarella straight from the fridge: Cold cheese has less flavor and a rubbery texture. Pull it out 10โ15 minutes before you assemble the salad.
Make-ahead notes
This salad does not store well once assembled โ the tomatoes release liquid within 30 minutes of being dressed, and the basil wilts. If you want to get ahead, core and slice the tomatoes and keep them at room temperature for up to 2 hours before serving. Measure out the balsamic, olive oil, and lemon juice into a small jar and keep it at room temperature as well. Slice the mozzarella and refrigerate it, but take it out 15 minutes before you build the salad. Assemble and dress everything right before you eat.
Tangy Fresh Tomato Salad with Mozzarella & Basil
Equipment
- Large salad bowl
- Sharp Chefโs Knife
- Cutting board
- Fork (for combining dressing)
Ingredients
- 14 oz ripe tomatoes 400 g / about 3 medium
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil 45ml
- 1 pinch fine sea salt to taste
- 1 pinch freshly ground black pepper to taste
- 4.5 oz fresh mozzarella cheese 125 g, sliced
- โ cup fresh basil leaves 8g, torn or left whole
- ยฝ teaspoon fresh lemon juice
Instructions
- Core the tomatoes and cut them into thick slices.14 oz ripe tomatoes
- Add the balsamic vinegar, olive oil, and lemon juice to a large salad bowl. Stir briskly with a fork until combined. Add the tomato slices and toss gently until every slice is evenly coated with the dressing.1 tablespoon balsamic vinegar, 3 tablespoons extra virgin olive oil, ยฝ teaspoon fresh lemon juice, 14 oz ripe tomatoes
- Season with salt and freshly ground black pepper to taste. Add the salt just before serving โ it draws moisture from the tomatoes quickly.1 pinch fine sea salt, 1 pinch freshly ground black pepper
- Slice the mozzarella into rounds approximately 5mm (ยผ inch) thick and arrange them between and around the tomato slices.4.5 oz fresh mozzarella cheese
- Tear any large basil leaves in half, then scatter them over the top of the salad. Serve immediately.โ cup fresh basil leaves
Notes
Nutrition
FAQ
Can I use cherry tomatoes instead of slicing tomatoes?
Yes โ halve them rather than leaving them whole so the dressing coats the cut surface. The salad will be a little juicier and slightly less structured, but the flavor is just as good.
What if I donโt have balsamic vinegar?
Red wine vinegar is the closest swap โ use the same amount and expect a sharper, less sweet result. White wine vinegar also works in a pinch, though the flavor will be lighter.
How do I know if Iโve added enough salt?
Taste a dressed tomato slice before you serve โ it should taste bright and full, not flat. If it tastes dull, add a small pinch more salt and taste again; tomatoes need more seasoning than you might expect.