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Tomato and Mozzarella Salad

Jamie Stolper


This is probably my husband's favorite salad and is always a crowd-pleaser, too, especially in late summer when locally-grown tomatoes are fresh and plentiful.  Make sure the tomatoes smell like tomatoes, and keep them at room temperature to maximize their flavor.  You can assemble the tomatoes and mozzarella up to a few hours before serving.  Then just drizzle the dressing over the top.  Many similar recipes call only for olive oil, but I like the extra tang of the balsamic vinegar.  You can vary the quantities of tomatoes and cheese, and add cured olives for an extra touch and nice color.

1 pound fresh tomatoes, in season
1/2 pound fresh mozzarella (ovalline, the small balls, are fine, or slice up the larger pieces)
Fresh basil leaves, a handful, whole or sliced carefully into shreds
1 tablespoon balsamic vinegar
3-4 tablespoons extra virgin olive oil
Salt & freshly-ground black pepper


Carefully slice the tomatoes into thick slices and spread out on a serving dish.  Place the mozzarella slices between the tomato slices, or toss the balls of cheese all around.  Similarly, place whole basil leaves between the slices of tomato and cheese, or sprinkle with the shredded basil.  At this point you can cover with plastic wrap and refrigerate until serving, or continue.


Place the balsamic vinegar in a small bowl; slowly add the olive oil while whisking, to emulsify the dressing.  Sprinkle the tomatoes and cheese with salt and freshly-ground black pepper; then drizzle all over with the dressing.  Serve immediately.

Serves 2-3.  Can easily be doubled or tripled.
Jamie Stolper is the ShalomBoston.com Food Editor.  She is always looking for new, easy, and delicious recipes.  Send Jamie your recipe at jstolper@shalomboston.com.

Tomato and Mozzarella Salad


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