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Tomato Mozzarella and Basil Salad (GF)

Yu-Hua Golnick
Summer would not be summer without a salad filled with fresh tomatoes, cucumber, mozzarella and basil finished with a simple olive oil and balsamic dressing.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Salad, Side Dish
Cuisine Italian
Servings 4 Servings



  • 4 tbsp olive oil
  • 2 tbsp dark balsamic or balsamic glaze
  • pinch salt


  • 8 slices mozzarella cheese, torn into bite sizes (I used Galbani brand)
  • 1 large tomato, sliced
  • 2 tbsp fresh basil, chiffonade or chopped
  • 2 mini cucumber, sliced optional


  • In a large plate, lay fresh tomato slices or cherry tomato halves around the plate.(If using beefsteak tomato or any other type of large tomatoes, you can slice and lay it with mozzarella in a circular format!)
  • Toss in mozzarella pieces and top with basil.
  • If using balsamic dressing, combine olive oil and balsamic together and drizzle onto the salad. Season with a little bit of salt. (If using balsamic glaze, just drizzle the salad with olive oil first and finish it off with balsamic glaze)
  • Season with pinch(es) of salt all over and serve cold or chill until you are ready to serve.


Feel free to add any additional toppings, especially veggies that you need to use up in the fridge! For complete meal, feel free to also add any type of animal protein. (I recommend grilled chicken breast or grilled salmon)
Keyword Gluten Free, Heart Healthy, Low Calorie