Easy Tomato Mozzarella Salad

5 from 3 votes

This easy tomato mozzarella salad is so refreshing and perfect for a spring or summer side dish, plus you can make it a few different ways!

Cook Time30

Total Time30

Course: 100 + Salad Recipes to Obsess Over

Keyword: balsamic reduction, mozzarella, salad, side, tomatoes

Servings:

Author: Sweet Basil

In a bowl, whisk together the marinade ingredients.
3/4 Cup Olive Oil, 5 Garlic Cloves, 2 Tablespoons Minced Basil, 2 teaspoons Chopped Fresh Parsley, 1/2 teaspoon Oregano, 1/4 teaspoon Pepper, Splash of red wine vinegar, 1 Tablespoon Minced Red Bell Pepper, Kosher salt
Fold in the mozzarella and cover with saran wrap in the fridge for 1-36 hours before serving.
16 Ounces Mozzarella Pearls or Marinated Mozzarella Pearls *see note
Balsamic Reduction
1/2 Cup Balsamic Vinegar
Place the vinegar in a skillet, not a saucepan and cook over medium high heat until it begins to boil.
Turn down to medium low and cook for up to 30 minutes or until thick. Ours took 11 minutes in a large skillet, almost 30 minutes in a very small skillet.
Pour into a bowl to cool.
Toss the tomatoes, mozzarella and a drizzle of the marinade in a bowl
2 Cups Halved Grape or Heirloom Tomatoes
Add a sprinkle of salt and stir.
Drizzle with balsamic reduction and sprinkle with the garnish.
Fresh Basil or Parsley for Garnish
Serve immediately or within 1 day.

If you use the marinated mozzarella pearls you will not need to make the dressing. The mozzarella will keep in the fridge for up to 10 days.

Left overs can be kept in the refrigerator for 3-4 days.