Celebrate summer's flavourful tomatoes with this Tomato Mozzarella Salad arranged in a spiral for a new twist on classic Caprese Salad.
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.
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
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.
Step 2 - Cut Your Bocconcini and Tomatoes
Rinse your bocconcini in cold water, pat dry and then cut in half.
Wash the tomatoes remove the cores and bottoms then slice into rounds.
Step 3 - Putting Your Salad Together
Arrange the tomato slices around the edge of a round platter.
Then drizzle them with the pesto.
Place the baby rocket in the middle.
Arrange the baby mozzarella on top. Season with sea salt and freshly cracked black pepper.
Drizzle the olive oil and balsamic glaze on top.
Serve and Enjoy!
🍽 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.
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
- 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
- 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