This tomato Mozzarella salad is a great twist on the Italian classic Caprese salad with toasted pine nuts. In fact, tomatoes and mozzarella are always a great combination. And the best part is, this gets done in no time at all and can be kept in the fridge for days.
Table of Content
Nothing beats sweet juicy cherry tomatoes with soft mozzarella balls, crunchy pine nuts, and refreshing basil. Don't you agree? My favorite part of this salad is how quick and easy it is. But it also looks absolutely glorious on a dinner table.
Next time you get invited to a BBQ party, choose to bring a salad. And this salad makes a grand entry because it's always so popular with both kids and grown-ups.
Ingredients and substitutes
- Tomatoes - Cherry tomatoes are the best. These are sweet, juicy, and burst deliciously in your mouth. But you can also use a large diced tomato.
- Mozzarella - You can use a block of mozzarella and cut it into cubes. I love these little mozzarella pearls because they look so cute.
- Pine Nuts - a bit of a middle eastern twist on this Italian classic but pine nuts are absolutely incredible when toasted and added to a salad. Not to mention they are incredibly nutritious and healthy too!
- Basil - I love to tear them into small pieces here so they don't steal the show, but mostly because my kids ignore them when they are so small.
- Olive Oil - A good quality olive oil is an absolute must in this salad. The flavor is just unbeatable.
- Vinegar - I use apple cider vinegar most often but a good balsamic works a treat too.
Step by step instructions
- Pine nuts - In a frying pan toast the pine nuts. I like to get little light brown spots on them,
- Tomatoes - remove stems, then wash and drained cherry tomatoes. Alternatively, cut, deseed, and dice two large tomatoes.
- Mozzarella - drain Mozzarella balls from water and set them aside. Alternatively, use a block of mozzarella. Cut into cubes and set aside.
Dressing
- In a mason jar, add all the dressing ingredients. Roughly tear two basil leaves and add them to the dressing.
- Then, close the lid and give the jar a good shake. Set aside until ready to use it.
Assemble
- Next, to a salad bowl, add the tomatoes, Mozzarella, and toasted pine nuts. Roughly tear a few basil leaves and add them too.
- Then, pour the dressing over the salad and combine well.
- Finally, cover with plastic wrap and let chill in the fridge for an hour or until ready to serve.
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Printable Recipe
Tomato Mozzarella Salad
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Ingredients
Salad
- 1 lb (500 g) Cheery tomatoes
- ½ lb (250 g) Mozzarella balls
- ½ cup (65 g) Pine nuts
- 10 leaves Basil
Dressing
- ¼ cup (60 ml) Olive oil
- 2 tablespoon Vinegar
- 2 tablespoon Honey
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Pine nuts - In a frying pan toast the pine nuts. I like to get little light brown spots on them,
- Tomatoes - remove stems, then wash and drained cherry tomatoes. Alternatively, cut, deseed, and dice two large tomatoes.
- Mozzarella - drain Mozzarella balls from water and set them aside. Alternatively, use a block of mozzarella. Cut into cubes and set aside.
Dressing
- In a mason jar - add all the dressing ingredients. Roughly tear two basil leaves and add them to the dressing.
- Close the lid and give the jar a good shake. Set aside until ready to use it.
Assemble
- To a salad bowl, add the tomatoes, Mozzarella, and toasted pine nuts. Roughly tear a few basil leaves and add them too.
- Pour the dressing over the salad and combine well.
- Cover with plastic wrap and let chill in the fridge for an hour or until ready to serve
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Brian Jones
I love the addition of pine nuts in this recipe, a bit of an indulgence but they really do add so much. Fantastic dressing too!
Veena Azmanov
Thanks, Brian. Yes, love pine nuts especially in salads
Dannii
What beautiful salad. A great way to use up all the tomatoes in my garden.
Veena Azmanov
Absolutely, Dannii. Thanks