I served this Tuscan Tomato Mozzarella Salad alongside my Tuscan Artichoke Stuffed Shells, and it was the perfect, fresh tomato side dish. The bright, herb-scented salad balanced the rich, cheesy shells beautifully.
The fresh flavors of Tuscany are simple but powerful in this Tuscan Tomato Mozzarella Salad. Juicy heirloom grape tomatoes paired with soft fresh mozzarella, a drizzle of olive oil and a handful of fresh herbs make a rustic, satisfying tomato salad that’s quick to prepare and full of Mediterranean character.
Tomato salads are among the easiest and most flavorful summer dishes you can make. With just a few quality ingredients—ripe tomatoes, creamy mozzarella, olive oil and fresh herbs—you get a bright, aromatic side that complements pasta, grilled meats, fish or just crusty bread.
If you like, add black olives for a salty contrast, or keep it simple with tomatoes and mozzarella. I grow the herbs I used in a small container herb garden, which makes it convenient to snip fresh leaves as I cook.
Basil, Rosemary, Oregano, and Thyme
These four herbs—basil, rosemary, oregano and thyme—are staples for Italian cooking and herb gardening. You can buy them at the store, but there’s nothing like stepping outside to snip a sprig of fresh basil or rosemary. The aroma as you cut the herbs releases essential oils that lift the whole dish.
I especially love rubbing my hands over a rosemary plant to enjoy its scent while I work. Using fresh herbs gives this salad a lively, authentic Tuscan character that dried herbs can’t match.
How to make a Tuscan Tomato and Mozzarella Salad
This recipe is quick to prepare and benefits from a short chill time so the flavors meld. It’s ideal as a spring or summer side dish and pairs well with any pasta or grilled entree.
Ingredients
- 12 oz package heirloom grape tomatoes
- 8 oz package fresh mozzarella balls (bocconcini)
- 6 oz can extra-large black olives, drained
- 1 teaspoon minced garlic
- ½ teaspoon minced fresh thyme
- ½ teaspoon minced fresh rosemary
- ½ teaspoon minced fresh oregano
- 3 large basil leaves, rolled and sliced thinly
- ¼–½ teaspoon red pepper flakes (to taste)
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- Freshly grated Parmesan cheese, for serving
Directions
- Rinse and drain the tomatoes and slice them in half if using grape tomatoes. Place the sliced tomatoes in a colander set over a bowl to drain for a few minutes and remove excess liquid.
- Drain and rinse the mozzarella balls and the black olives.
- Combine the drained tomatoes, mozzarella and olives in a large mixing bowl.
- Add the minced garlic, thyme, rosemary, oregano, sliced basil, red pepper flakes, black pepper, salt and olive oil.
- Toss gently to combine, taking care not to break up the mozzarella.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. For best results, marinate about 1 hour.
- When ready to serve, grate fresh Parmesan over the salad and give it a final gentle toss.
Recipe Details
- Prep Time: 5 minutes
- Marinade Time: about 1 hour
- Total Time: approximately 1 hour 5 minutes
- Servings: about 6
- Calories (per serving): around 244 kcal
Recipe Expert Tips
- Use the ripest tomatoes you can find—heirloom or vine-ripe grape tomatoes add sweetness and texture.
- Fresh herbs dramatically improve the flavor. If you must use dried herbs, reduce the amount since dried herbs are more concentrated.
- Drain the tomatoes well so the salad doesn’t become watery; letting them sit in a colander helps preserve texture.
- Adjust red pepper flakes to taste for a mild or more pronounced kick.
This Tuscan Tomato Mozzarella Salad is a bright, herb-forward side that elevates any meal with Italian flavors. Serve it with grilled fish, pasta, roasted vegetables or as a fresh starter for a multi-course dinner.
Do you love fresh herbs and olive oil? Then you are going to love this Marinated Mozzarella recipe!
