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Home » Summer Salads

Tomato Mozzarella Salad with Sticky Balsamic

Made by Anastasia Papapetros - Serves 6 Filed Under: Low Carb Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Salads with Cheese, Summer Salads, Vegetable Salad, Vegetarian Salads

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Celebrate summer's flavourful tomatoes with this Tomato Mozzarella Salad arranged in a spiral for a new twist on classic Caprese Salad.

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A close of tomato mozzarella salad with rocket or arugula drizzled with balsamic.

In Italy, this salad is known as “Insalata Caprese” or simply Caprese Salad traditionally it is a combination of summer tomatoes, creamy mozzarella and fresh basil drizzled with olive oil and balsamic.

Our version includes some peppery rocket for a bright green pop of colour, some pesto spooned on top of ripe summer tomatoes, cute little mozzarella balls as well as a drizzle of olive oil and sticky balsamic over everything.

For more caprese-style salads why not try our sensational Burrata Caprese or our Heavenly Spinach Caprese salads?

IN THIS POST:
 [hide]
  1. The Secret Behind This Salad? 🤫
  2. You Will Need
  3. Step-by-Step Instructions
  4.  🍽 Serving Suggestions
  5. Tips and Questions
  6. Try Some More of Our Tomato Salad Recipes
  7. Recipe Card

The Secret Behind This Salad? 🤫

The success of this salad lies in the quality of its ingredients.

Opt for ripe and juicy tomatoes to add sweetness and a burst of flavour. Heirloom or vine-ripened/truss tomatoes are ideal.

Look for fresh mozzarella balls (bocconcini) packed in water for a creamy and smooth texture. Select vibrant and crisp rocket leaves for their peppery kick.

Using the freshest produce ensures the salad will be at its tastiest and most colourful.

You Will Need


Labelled ingredients needed to make tomato mozzarella salad.

Step-by-Step Instructions

Step 1 - Wash Your Rocket/Arugula

Rinse your rocket/arugula under cold running water, and remove any damaged or wilted leaves. Either pat dry with a towel or use a salad spinner to remove excess water.

Arugula or rocket being dried in a salad spinner.

Step 2 - Cut Your Bocconcini and Tomatoes

Rinse your bocconcini in cold water, pat dry and then cut in half.

Mini bocconcini balls being sliced in half on a wooden board with a red knife.

Wash the tomatoes remove the cores and bottoms then slice into rounds.

A red knife slicing tomatoes on a wooden board.

Step 3 - Putting Your Salad Together

Arrange the tomato slices around the edge of a round platter.

Hands arranging sliced tomato halves on a white plate.

Then drizzle them with the pesto.

Sliced tomatoes on a white plate with pesto drizzled on top.

Place the baby rocket in the middle.

Sliced tomato rounds with pesto and arugula or rocket on a white plate.

Arrange the baby mozzarella on top. Season with sea salt and freshly cracked black pepper.

Sliced tomato rounds drizzled with pesto, with arugula or rocket and sliced baby bocconcini.

Drizzle the olive oil and balsamic glaze on top.

Serve and Enjoy!

Tomato mozzarella salad on a white platter with tomatoes and basil sprigs on the right and serving spoons on the left.

 🍽 Serving Suggestions

  • This salad is great as a starter for a dinner party made up on individual plates.
  • You can serve it as an appetizer for guests to help themselves at a cocktail party.
  • For family dinners serve it with some fresh pasta or for something a bit fancy try it with roasted stuffed porchetta.
  • A wonderful side salad for any meal – barbecues, roasts, casseroles and pasta dishes.
  • Also a great option for lunch with some crusty ciabatta bread.
Tomato mozzarella salad on a white platter with tomatoes and basil sprigs on the right and serving spoons on the left.

Tips and Questions


Can I Substitute Rocket With Another Type of Leafy Green?

Certainly! If you can't find rocket (arugula), you can use baby spinach, mixed greens, or even watercress for a different flavour profile.

However, keep in mind that rocket's peppery taste is one of the highlights of this salad, so the substitution may slightly alter the overall taste.

Can I Make This Salad Ahead of Time for a Party or Gathering

  • You can cut the bocconcini in half the day before but keep it in a container with some water so it doesn’t discolour or dry out.
  • You can also wash your rocket the day before just make sure that it is completely dry so that it does not spoil or collect bacteria.
  • When you're ready to serve, simply combine the ingredients and dress the salad to enjoy its full flavour.
  • Tomato Mozzarella Salad can be made an hour or two in advance (and kept in the fridge) but no longer as the tomatoes will become too soggy.

How Long Can I Store the Leftover Salad?

As with most salads, it's best to consume the Tomato Mozzarella Salad soon after dressing it.

However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The dressing may cause the rocket leaves to wilt slightly, but the flavours will still be delicious.

Or cut up the tomatoes and stir the salad through some warm pasta for a simple meal the next day. Or blitz any leftovers and store them in a container in my freezer to add to my next tomato-based sauce.

Can I Use a Different Type of Cheese Instead of Mozzarella?

Yes, you can get creative with the cheese selection. While fresh mozzarella complements the salad beautifully, you can experiment with other soft cheeses like burrata, feta, or goat cheese for a unique twist on the classic recipe.

Try Some More of Our Tomato Salad Recipes


SLICED HEIRLOOM OX-HEART TOMATOES WITH SMALL BASIL LEAVES WITH WHIPPED FETA ON AN AQUA BLUE PLATTER
HEIRLOOM TOMATO SALAD
CRETAN TOMATO & CUCUMBER SALAD
CRETAN TOMATO & CUCUMBER

Recipe Card


Tomato mozzarella salad on a white platter with tomatoes and basil sprigs on the right and serving spoons on the left.

Tomato Mozzarella Salad with Sticky Balsamic

Celebrate summers flavourful tomatoes with this Tomato Mozzarella Salad arranged in a spiral for a new twist on classic Caprese Salad.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Italian
Keyword: Easy, low carb, nut free, vegetarian
Difficulty: Easy
Diet: Gluten free, Keto, Low Carb, nut free
Servings: 6 as a side
Calories: 139kcal
Author: Anastasia Papapetros
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Ingredients
  • 2 cups rocket/arugula, tightly packed (approximately 60 grams / 2.1 ounces))
  • 4 large truss tomatoes (approximately 600 grams / 21.1 ounces)
  • 1 cup bocconcini, baby/mini (approximately 120 grams / 4.2 ounces)
  • 2 tablespoons pesto
  • 2 tablespoons balsamic glaze
  • 2 tablespoons olive oil
  • Sea salt and freshly cracked black pepper
Metric - Imperial
Instructions
  • Wash the baby rocket, either pat dry or spin in a salad spinner to remove excess water.
    2 cups rocket/arugula, tightly packed
  • Wash the tomatoes remove the cores and bottoms then slice into rounds.
    4 large truss tomatoes
  • Drain and rinse the bocconcini then slice in half.
    1 cup bocconcini, baby/mini
  • Arrange tomato slices in a circle around the edge of a round platter, spoon over the pesto.
    2 tablespoons pesto
  • Place the baby rocket in the middle and arrange the bocconcini on top. Season with sea salt and freshly cracked black pepper. Drizzle the olive oil and balsamic glaze on top and serve.
    2 cups rocket/arugula, tightly packed, 2 tablespoons balsamic glaze, 2 tablespoons olive oil
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 139kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 274mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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  1. Louise says

    April 29, 2017 at 6:12 pm

    Looking at that salad made my mouth water! I often have the combination of mozarella and tomato but have never made a balsamic glaze to go with it before? It sounds delicious! I like adding a bit of basil too.

    Looking forward to seeing more yummy recipes on your site!

    Thanks 🙂
    Louise

    Reply
    • admin says

      May 20, 2017 at 7:24 am

      Thank you so much Louise. Stay tuned for more salads after I am finish updating my site

      Reply
  2. Netta says

    November 16, 2016 at 10:00 am

    Hey Anastasia:

    I'm a salad fiend my own self. Our tribe tends to do a lot of potlucks and most everybody has some sort of specialty or other -- mostly entrees or desserts that have become their perennial contribution.

    I usually show up with several salads -- one green thing, one protein thing and one fruit or pasta thing. At times the categories blur as I throw in stuff that are new to the fans. (Dragonfruit, anyone? Have some pine nuts! Try the capers...you'll like them.)

    I am always looking for new ideas to try out. I especially love your balsamic vinegar glaze idea. Yum!

    Reply
    • admin says

      November 16, 2016 at 9:46 pm

      Yes, the balsamic glaze is fantastic - even good on some grilled chicken. The beauty of this recipe is you can easily adjust and make it as sticky or as runny as you like.

      Reply
  3. lilywong says

    October 31, 2016 at 5:03 am

    Hi! I think you have many great vege recipes here. I have been browsing through and found many that i would make regularly! 🙂 This one in particular - I really like the combination of mozarella and tomatoes. I also like the tangy taste of rocket/arugula so I think putting it all together should make a fantastic and easy to eat salad.

    Reply
    • admin says

      October 31, 2016 at 6:29 am

      Thank you Lily, it is certainly a regular on our dinner table. Something that all the family enjoys eating, which is a huge challenge. I have also made this with mixed coloured cherry tomatoes, using the rocket as a base and cutting the cherry tomatoes and mozarella in half, mixing them together and adding the dressing on top.

      Kind regards

      Anastasia

      Reply

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