Marinated Mozzarella Tomato Salad
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The most delicious summer salad! This marinated mozzarella tomato salad is quite possibly the best summer salad I’ve ever eaten! Loaded with garlic and herb marinated mozzarella, ripe summer tomatoes, fresh basil, and a healthy drizzle of balsamic glaze!
I am precisely .002 seconds from losing my mind!
For more than one reason. 1.) this marinated mozzarella tomato salad is holy deliciousness. There is so much to love. That first bite took me back to Italy. The garlic and herb marinated mozzarella tossed together with summer’s favorite fruit and herb. I mean, if you were to serve with warm grilled bread, I would not be mad at that. And 2.) because everything that I own is bubble-wrapped and boxed up.
If you follow me on my personal Instagram account, you might have seen that Anees and I shared recently that we’re moving. We’ve lived here for four years now, and since the beginning, this was supposed to be a short-term thing. My studio and office are located on the second floor, while the kitchen is on the first floor. After spending close to four years running up and down a long flight of stairs with pots full of hot food, I had reached my breaking point.
So at the beginning of June, we listed our house up for sale. I feel fortunate enough to say that we found buyers even before we had a chance to wrap our heads around the whole situation. The problem? The next house is a new build, and we were naive enough to think that issues wouldn’t arise. At this point, we’ve dealt with most of the problems in the book: no electricity, delays with city permits, bricks on backorder. Nothing shocks me at this point. All of that pushed the deadline back, further and further. Everyone we know warned us that this could happen, but you know what they say, you live and you learn! Our new place is still a couple of months away from being ready to move in.
So in the meantime, Anees and I are moving into temporary housing. Which means all of our possessions are being split into two locations. The majority goes into storage containers, and the stuff I need for the blog and everyday life goes with us. The last few weeks have been nothing but packing, selling, and prepping for the move so that my friends is the reason I’ve been a little MIA lately. Hopefully, everything goes smoothly on Monday, and we will be returning to our regularly scheduled programming here in the next little bit.
Say a little prayer for me, would’ja? I could use it.
Okay, so enough about the 12 million reasons why I’m stressed, let’s think happy thoughts and talk about this Marinated Mozzarella Tomato Salad!
If there’s anything you know about me, it’s that I love fresh tomatoes just as much as my husband hates them! They weren’t kidding when they said opposites attract. In the summertime, I’m always looking for a million and one reasons to use fresh tomatoes and mozzarella. Have you made my guacamole salad, strawberry Caprese pasta salad, or my Mexican shrimp salad yet?
All of these happen to be staples for us in the summertime. And yes, hubby loves them just as much, once he gives me all of his tomatoes.
WHY MARINATE THE MOZZARELLA FOR THIS TOMATO SALAD?
When you let the mozzarella sit in garlic-infused olive oil for hours, the flavors really penetrate into the mozzarella so that they aren’t just on the surface. And then you use that olive oil as a way to dress the salad and what you’ve got is a salad that has a heart and a soul. It’s the same thing I did with feta for this recipe.
WHAT DO YOU NEED TO MAKE THE MARINATED MOZZARELLA?
- Olive oil
- Lemon juice
- Grated garlic
- Salt + red pepper flakes
- Torn basil leaves
- Pearl or cherry-sized mozzarella balls
HOW DO YOU MARINATE THE MOZZARELLA?
- Add everything but the basil and mozzarella to a bowl and stir to combine.
- Add the torn basil leaves and the mozzarella. Toss it all together.
- Let sit at room temperature for 1 hour or up to 36 hours in the refrigerator, covered.
WHAT OTHER INGREDIENTS GO IN THE MARINATED MOZZARELLA TOMATO SALAD?
- cherry or plum tomatoes, cut in half or quartered
- Prepared balsamic glaze
CAN YOU MAKE BALSAMIC GLAZE AT HOME?
Absolutely! Making balsamic glaze at home is not only easy to do; it’s also a lot more economical. If you buy prepared glaze, it can sometimes get a little spendy! So you can always make it at home, and really, you only need three ingredients:
- Balsamic vinegar
- Granulated sugar
- A pinch of sea salt
HOW TO MAKE HOMEMADE BALSAMIC GLAZE FOR THE MARINATED MOZZARELLA TOMATO SALAD:
- Combine the vinegar, sugar, and a pinch of salt in a small saucepan over high heat.
- Allow the balsamic vinegar to come to a boil, then reduce the heat to medium-low and allow for it to simmer until reduced by half; about 15-20 minutes.
- The glaze will thicken as it cools so allow for it to cool for several minutes. Store in a jar; keep refrigerated.
HOW LONG DOES THE MARINATED MOZZARELLA TOMATO SALAD LAST?
Once everything is combined, the leftovers will last roughly two days. I suggest popping the leftover salad into an air-tight container and storing it in the refrigerator. Remove from the refrigerator approximately 30-45 minutes before serving, so it’s not cold from the fridge. It tastes best that way!
My mozzarella tomato salad was an instant hit for us so I really hope it’ll be the same with everyone you share it with! Marinated mozz?
UH, yes, PLEASE!
- ⅓ cup basil, chopped or torn
- ½ cup extra virgin olive oil
- 2 teaspoons lemon juice
- 2 small cloves garlic (or 1 large), grated
- ¾ teaspoon Maldon salt
- ¼ - ½ teaspoon red pepper flakes
- 2 (8-ounce) pearl mozzarella (small ball sized)
- 1 ½ pounds cherry tomatoes (or quartered plum tomatoes)
- Prepared balsamic glaze (store-bought or homemade, see notes)
- MARINATE: Combine the olive oil, lemon juice, grated garlic, salt, red pepper flakes in a bowl and stir until mixed. Add 1 -2 torn basil leaves to the mix along with the mozzarella. Cover and allow to sit at room temperature for at least 1 hour and if possible, cover and refrigerate for 24-36 hours.
- TOMATOES: An hour before serving, add the tomatoes to a medium bowl. Remove the mozzarella from the marinade and add to the tomatoes (don’t toss out the oil!) Add the torn basil leaves, along with another big pinch of Malden salt and drizzle roughly 2 tablespoons of the oil on top and toss to combine. Allow the salad to marinate for 1 hour before serving. Taste and adjust with additional marinade oil or salt if the salad needs it before serving. Drizzle with homemade balsamic glaze and serve!
- How to make the homemade balsamic glaze: Combine ¾ cup balsamic vinegar, 3 tablespoons granulated sugar and a pinch of salt in a small saucepan over high heat. Allow the balsamic vinegar to come to a boil, then reduce the heat to medium-low and allow for it to simmer until reduced by half; about 15-20 minutes. The glaze will thicken as it cools so allow for it to cool for several minutes. Store in a jar; keep refrigerated.
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