When it comes to Italian appetizers, it really doesn’t get easier than marinated mozzarella cheese and tomato salad. It’s a quick recipe that requires zero cooking. That’s right zero cooking. Everything is fresh, seasonal, and best of all, the longer you marinate it the more flavorful it gets!
Almost any Italian deli that you go into will have some variation of this marinated mozzarella and tomato salad. Whether it’s simply tossed with fresh herbs, or drizzled in balsamic glaze, it’s a classic for a reason. In fact, when I worked at a very popular sandwich shop in Orlando, it was our top selling appetizer, even more than our roasted potato salad, and we were a southern barbecue place so…that’s saying something. 😂 It pairs perfectly with so many dishes, from classic crostini to appetizer mini pizzas, and don’t forget a pitcher of Italian spritzes, too!
My recipe uses fresh ingredients that not everyone uses, but after tasting a LOT of other tomato and mozzarella salads, I think the additions in this recipe really take the flavor to the next level. Plus, culinary creativity is one of the biggest lessons I learned from my Calabrian grandma. That and “you can never have enough puns.” But enough cheesy memories (sorry…puns!), let’s talk about why this is the perfect appetizer or side dish for every single day (especially when tomatoes are in peak season).
why this tomato mozzarella salad recipe works:
🍅 seasonal. You can use whatever tomatoes are in peak season for this salad, which helps you to keep the flavor big while keeping the cost small!
🧀 multipurpose. This no-cook appetizer is a heavy lifter because it multitasks as a main dish enhancement, salad topping, pizza topper…you name it!
🌿 fresh. This recipe uses fresh basil, fresh garlic, and fresh lemon zest and juice to really pack in the flavor!
🛒 ingredients
See the recipe card for the exact quantities.
🍳 step-by-step process for making tomato mozzarella salad
1: Drain the mozzarella balls from their brine and pat them dry with a paper towel.
2: Wash and halve the cherry or grape tomatoes.
3: Mince the garlic and chop the fresh herbs.
4: Zest and juice the lemon.
5: In a bowl, combine olive oil, balsamic vinegar, garlic, herbs, lemon zest, lemon juice, salt, and pepper.
6: Add the mozzarella balls and tomatoes to the marinade.
7: Toss everything gently to coat.
8: Let marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator before serving.
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💡tips & tricks for getting it right
🍽️ serving tips
My favorite thing about this salad is that you can serve it in so. many. ways. Here are some of my go-to ways to serve my marinated tomato mozz salad:
- appetizer or side dish – this appetizer salad is perfect for serving alongside nearly any main dish, whether you’re starting a meal with it or adding it on as an enhancement!
- mixed into mains – chop it up into smaller pieces and it’s perfect for mixing into pasta or the top salads, it works especially well with bold and peppery arugula. I’ve even used it on sandwiches!
- easy-to-share skewers – leave the tomatoes whole, pop them on a skewer, and you have a super portable party dish that any catering company would charge you 50 bucks for.
- cheeseboard companion – serving a charcuterie board? Add this marinated caprese style salad on to the spread for a fun option in addition to classics like prosciutto and parmesan!
ℹ️ troubleshooting tips
- too acidic – if the balance of flavor tastes a little off, you can add in a little drizzle of honey or a bigger pinch of salt to offset the acidity from the balsamic vinegar and lemon juice.
- temperature matters – while you can (and should) marinate this mozzarella salad in the fridge, it’s best served at room temperature so the cheese isn’t too firm and the oil isn’t hard and globby (yes, globby IS a legit culinary term).
To easily chop your basil in thin strips, also called chiffonade, stack your basil leaves and roll them up into a cylinder.
Once rolled, slice your basil leaves evenly and you’ll have nice, beautiful strips of fresh herbs!
♻️ customize your mozzarella tomato salad
- change the cheese size – If you can’t find the mini mozzarella balls, you can chop a block or log of fresh cheese into bite-sized pieces.
- swap the tomatoes – use whatever tomatoes are in season (and on sale) for the best flavor in this recipe! You can even chop up larger tomatoes like heirloom varieties and use multicolor medleys, too!
🧰 equipment needed & storage tips
🫙 how to store your tomatoes + mozzarella
Since we’re using fresh cheese and tomatoes, this recipe can be stored for up to 5 days max. The oil solidifies in the fridge (if you’re using gooooood quality oil), and the cheese may become firm or develop a “toughened skin” after more than 3 days, so 3-4 days is best, but I’ve pushed it to 5 and lived to talk about it. 😛
💬 q+a
What if I can’t find pearl mozzarella?
No pearl mozzarella? No problem. Just grab a regular ball of fresh mozzarella and chop it into bite-sized pieces. Here’s the trick: make sure to pat it super dry before tossing it in the marinade. It’ll help all those amazing flavors stick to the cheese!
Can I use regular vinegar instead of balsamic?
Balsamic vinegar brings this next-level sweetness and depth that really makes the tomatoes and mozzarella shine. While you could swap in a fancy wine vinegar or white balsamic, the flavor vibe will definitely change. Wanna keep that hint of sweetness? Just add a tiny drizzle of honey if you’re using a different vinegar.
Why is my mozzarella not absorbing the flavors?
Make sure you’ve given those mozzarella balls a good pat-down with paper towels before combining with other ingredients. That brine they come packed in can be a flavor blocker! And remember, patience is key here. At least 30 minutes of marinating time, but longer is definitely gonna help increase the flavor.
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
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Easy Italian Marinated Mozzarella Cheese and Tomato Salad
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Equipment
- 1 mixing bowl large enough to hold all ingredients
- 1 whisk for combining dressing ingredients
- 1 knife and cutting board for slicing tomatoes, herbs, and spices
- 1 microplane for zesting lemon
- 1 storage container for storing and marinating salad
Ingredients
- 10 g garlic chopped, about 2-3 large cloves or 2 tsp
- 8 g whole grain mustard about 1 tsp
- 2 g lemon zest roughly 1 tsp
- 15 g lemon juice 1/2 ounce, from half a lemon
- 35 g balsamic vinegar 1 ounce
- 4 g fresh basil chopped or torn, 2 heaping tsp
- 48 g olive oil 1/4 cup, or 2 ounces
- 4 g salt 1 tsp, diamond brand
- 2 g pepper 1 tsp, coarsely ground
- 260 g tomatoes halved, 1 pint cherry or grape tomatoes
- 230 g mozzarella 1 container fresh mozzarella balls, or fresh mozzarella chopped into cubes
Instructions
- Drain mozzarella. Drain your mozzarella from the fresh brine while you prep the remaining ingredients.230 g mozzarella
- Chop garlic. Finely chop the garlic and add to a large mixing bowl.10 g garlic
- Zest and juice lemon. Zest the lemon directly into the bowl with the garlic. Juice half the lemon, being careful to not get seeds in the bowl.2 g lemon zest, 15 g lemon juice
- Chop basil. Carefully chop basil into long thin strips (aka chiffonad) by rolling the leaves up then slicing them thinly.4 g fresh basil
- Combine ingredients into dressing. Add the whole grain mustard, balsamic vinegar, chopped fresh basil, olive oil, salt, and pepper to the bowl. Whisk thoroughly until well combined.10 g garlic, 8 g whole grain mustard, 2 g lemon zest, 15 g lemon juice, 35 g balsamic vinegar, 48 g olive oil, 4 g salt, 2 g pepper, 4 g fresh basil
- Slice tomatoes. Wash and slice the cherry tomatoes in half, then add them to the bowl with the dressing. Gently stir to combine.260 g tomatoes
- Add mozzarella. Once completely drained, add mozzarella cheese to the bowl with the other ingredients and stir to combine.230 g mozzarella
- Marinate. Cover and refrigerate for 30-60 minutes to allow flavors to meld and ingredients to marinate.
- Serve. Remove from refrigerator about 10 – 20 minutes before serving so it's slightly cooler than room temperature. Stir gently before serving.
Notes
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- too acidic – if the balance of flavor tastes a little off, you can add in a little drizzle of honey or a bigger pinch of salt to offset the acidity from the balsamic vinegar and lemon juice.
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- temperature matters – while you can (and should) marinate this mozzarella salad in the fridge, it’s best served at room temperature so the cheese isn’t too firm and the oil isn’t hard.
Lindsey this is so good! I had all my 6 kids over at the house and they absolutely devoured all of this. Great job
okay WAIT! Six kid approved?!?! Amazing! Thanks so much for sharing your review, Jane! 🥰