Get my Cookbooks! Tomato Salad
This Tomato Salad recipe is easy to make with a homemade balsamic dressing, fresh mozzarella, basil, and red onions. It’s so fresh and flavorful, and a great way to make use of fresh garden tomatoes!
Tomato Salad
When our garden is exploding with cherry tomatoes, this Tomato Salad is the best way to put them to good use! Fresh tomatoes are combined with fresh mozzarella pearls, basil, thinly sliced red onions, and of course, homemade dressing.
The lip-smacking dressing is really what puts it over the top! It’s got zest, tang, umami, sweet, and savory flavors for a complete and amazing flavor profile! Every salad is so much better with homemade dressing.
Check out my PRO TIPS below for everything you need to know to nail this recipe!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Combine dressing ingredients in a small container with a lid and shake to combine. Refrigerate while you prepare the tomatoes, onions, mozzarella, and basil. Add to a large bowl and toss to combine. Serve immediately. (If desired, drizzle with balsamic glaze on top or around the bowl.)
Pro Tips
- Tomatoes: If purchasing store-bought (vs. garden fresh tomatoes), aim for red cherry tomatoes that are still on the vine for the best fresh flavor.
- Mozzarella: If you can’t get your hands on mozzarella pearls, feel free to dice up a ball of fresh mozzarella!
- To Chiffonade Basil: Stack the basil leaves and roll them tightly (handle gently as they bruise easily). Use a sharp knife to slice the basil into thin ribbons.
- Drizzling Balsamic Glaze on top or around the edges of the serving bowl adds nice flavor and flair, I use Filippo Berio Glaze.
- Optional Additions Include: Cucumbers, avocados, olives, bell peppers, roasted red peppers, pine nuts, walnuts, prosciutto, and pancetta!
- To make this ahead of time, prepare the dressing and slice the onions. Store in separate airtight containers for 1-2 days. Slice the tomatoes and chiffonade the basil just before serving. Combine everything when ready to serve!
- The Parmesan cheese is optional, but adds a hint of umami.
- Salt: I use Redmond Real Salt for this recipe, it really elevates the flavor. (Enter code ‘COZY‘ for 15% off!)
Storage
- Note that this salad is best if served fresh. Toss with dressing only when ready to serve. If you have leftovers, store in an airtight container and refrigerate for up to 1-2 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Cutting Boards & Chef’s Knife
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Salad Dressing Shaker
- Salad Dressing Serving Container (Cruet)– This is the one I have that’s pictured above.
- Salad Serving Bowl
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Try These Next
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- Chickpea Salad
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- Greek Salad
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- Corn Salad
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- Italian Pasta Salad
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- Zucchini Soup
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- Chicken Lettuce Wraps
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Tried This Recipe?
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Tomato Salad
Ingredients
Salad
- 5 cups cherry tomatoes, halved
- 8 oz. mozzarella pearls
- ½ cup red onions, thinly sliced
- 10-15 fresh basil leaves, chiffonade
- balsamic glaze, optional
Dressing
- 3 tablespoons avocado oil, can sub extra virgin olive oil
- 3 tablespoons balsamic vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons parmesan cheese, grated
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- ¼ teaspoon EACH: salt, pepper
Instructions
- Combine the dressing ingredients in a small (8 oz.) container with a lid and shake to combine. Refrigerate.
- Slice the tomatoes into halves or thirds and place them middle-size-down to remove excess moisture if desired. Slice the onions and chiffonade the basil.
- Transfer to a large bowl and pour the dressing on top. Use a silicone spatula to gently toss until well-combined. Transfer to a serving bowl. Drizzle the top or perimeter of the serving bowl with balsamic glaze if desired and serve immediately.
Notes
- Tomatoes: If purchasing store-bought (vs. garden fresh tomatoes), aim for red cherry tomatoes that are still on the vine for the best fresh flavor.
- Mozzarella: If you can't get your hands on mozzarella pearls, feel free to dice up a ball of fresh mozzarella!
- To Chiffonade Basil: Stack the basil leaves and roll them tightly (handle gently as they bruise easily). Use a sharp knife to slice the basil into thin ribbons.
- Drizzling Balsamic Glaze on top or around the edges of the serving bowl adds nice flavor and flair, I use Filippo Berio Glaze.
- Optional Additions Include: Cucumbers, avocados, olives, bell peppers, roasted red peppers, pine nuts, walnuts, prosciutto, and pancetta!
- To make this ahead of time, prepare the dressing and slice the onions. Store in separate airtight containers for 1-2 days. Slice the tomatoes and chiffonade the basil just before serving. Combine everything when ready to serve!
- The Parmesan cheese is optional, but adds a hint of umami.
- Salt: I use Redmond Real Salt for this recipe, it really elevates the flavor. (Enter code ‘COZY‘ for 15% off!)
Storage:
- Note that this salad is best if served fresh. Toss with dressing only when ready to serve. If you have leftovers, store in an airtight container and refrigerate for up to 1-2 days.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
Simply amazing! So fresh and delicious. I paired this as a side to the Parmesan chicken last night! I can’t wait to make this again! Keep your recipes coming, we love them ALL!!!
AWESOME!! I’m SO glad that you loved it, and I love that you served it with Chicken Parm! What an absolutely perfect pairing! Thank you soooooo much for the review, I really appreciate it! 🙂 -Stephanie