Marinated Cherry Tomato & Mozzarella Salad
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Celebrate summer with this fresh, vibrant salad—no cooking needed (unless you’re firing up crostini!). Packed with cherry tomatoes marinated in olive oil, garlic, lemon, and basil, tossed with creamy mozzarella. Perfect for backyard gatherings or mid-week meals, this dish fits snugly in your family cookbook, blending European comfort with the easy of absolutley NO COOKING.
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WHY THIS WORKS
ABOUT THE SALAD
This salad is all about simple ingredients done right. With just a handful of components, quality really matters—because you’ll taste every single bite. That doesn’t mean you need to splurge on all-organic or fancy imports. Just pick the best you can find and the ones you love.
🌱 Farmers markets are goldmines for fresh basil, juicy tomatoes, and garlic that actually tastes like something. And if you’re lucky enough to have a specialty olive oil shop nearby, give it a visit! You’d be amazed at the flavor differences between oils—some are buttery, others peppery, some downright fruity. This is a salad where those little things shine.
ABOUT THE INGREDIENTS
- Cherry Tomatoes are my go-to here—they’re sweet, juicy, and require zero fuss. But if your garden’s brimming with Romas or beefsteaks, cube those up and use them proudly. Just make sure they’re the tomatoes you love—they’re the true star of the show.
- Extra Virgin Olive Oil. Go for a smooth, flavorful EVOO. I lean toward lighter oils that don’t overpower the other ingredients, but if you love a bold, robust finish, lean in! This is your salad.
- Fresh garlic all the way. No shade to the powdered kind (it has its place), but for this dish, fresh finely chopped (or even grated/pressed) garlic brings just the right bite and depth. Trust me—your tastebuds will thank you.
- Fresh basil is essential here. Dried basil just doesn’t bring the same brightness or texture. If you can get your hands on a big, fragrant bunch—do it. Bonus: basil is super easy to grow at home in a pot by the window or out in the garden.
- Fresh Mozzarella is the best for this. I prefer the Soft, creamy mozzarella pearls. I love using BelGioioso, a Wisconsin-made favorite that’s easy to find in most grocery stores now. (No sponsorship—just true cheese love from a Wisconsin girl.)
- Fresh Lemon, the juice (and zest, if you want a little extra lemoln flavor!) adds the perfect lift. It balances the richness of the oil and makes everything taste brighter. Think of it like the backbone of a good vinaigrette—it just works.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
This recipe is a great one for little hands to help with! Let the kids:
MAKE AHEAD AND STORAGE
Prep base without cheese up to 2 days ahead; hold mozzarella until serving.
After adding cheese: store ≤1 day—cheese firms over time, and oil solidifies when chilled. Bring to room temp before serving for that soft, fresh texture.
Ello Duraglass 3.4 Cup, 3 Pack Set
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SERVE-IT-UP IDEAS
Crostini topping: Spoon salad on garlic‑toasted baguette slices.
Family‑style bowl: Let everyone help themselves at a Sunday supper.
Bright side dish: Pairs beautifully with grilled meats or roasted chicken.
Potluck hit: Share at gatherings—adds fresh flair without fuss.
FAQ
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Marinated Cherry Tomato and Mozzarella Salad
This marinated cherry tomato and mozzarella salad is everything I love about summer food: no cooking (unless you want a crostino or two), fresh ingredients, and vibrant flavor. The cherry tomatoes marinate with olive oil, lemon, garlic, salt, and pepper for an hour or more if you so choose, so the flavors marry together well. Tossed with fresh basil, then add some mozzarella right before serving. It’s such a bright and delicious way to eat and enjoy the flavors of Summer!
- Total Time: 30 minutes
- Yield: 4 people
Ingredients
- 12 oz cherry tomatoes, halved
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped (Or grated)
- 1/4 cup fresh basil, thinly sliced
- 8 oz fresh mozzarella pearls
- Juice of 1/2 lemon (+ zest optional)
- Sea Salt & Freshly Ground Black Pepper to taste
Instructions
Toss tomatoes, extra virgin olive oil, garlic, lemon juice + zest, basil in a bowl.
Chill 20 min–2 hrs.
Season with salt & pepper to taste
Add mozzarella just before serving. Enjoy!
Equipment
Global 7-piece Ikasu Knife Block Set
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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SMIRLY Bamboo Cutting Board Set with Holder,
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Storage Tip
Make ahead—without cheese—up to 2 days. Once cheese is in, serve within 1 day.
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Category: Salad
- Method: one-bowl; no cooking
- Cuisine: Italian-American
- Diet: Vegetarian
DID YOU MAKE THIS MARINATED TOMATO AND MOZZARELLA SALAD RECIPE?
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