Ingredients
– 1 pint cherry tomatoes, sliced in half
– 2 tablespoons extra virgin olive oil
– 2 tablespoons balsamic vinegar
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ¼ teaspoon dried oregano or thyme
– ¼ cup chopped fresh basil
– 1 cup mini fresh mozzarella balls
– Balsamic glaze for serving (optional)
Instructions
1-First Steps: Prep and Assemble Wash the tomatoes and basil leaves thoroughly, then pat them dry. Slice the cherry tomatoes in half and get your mozzarella balls ready in a large bowl. Combine the halved cherry tomatoes, mozzarella balls, and chopped fresh basil in the bowl for a colorful mix.
2-Mixing the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, pepper, and dried oregano or thyme. This creates a simple dressing that ties everything together. Once mixed, pour it over the tomato mixture and toss gently to coat each piece evenly.
3-Finishing Touches: Refrigerate the salad for about 15 minutes to let the flavors blend. Before serving, add more fresh basil if you like, and adjust the seasoning with a bit more salt and pepper. For an extra touch, drizzle balsamic glaze on top to boost the flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use fresh basil for the best aromatic flavor.
🧀 Mini mozzarella balls are convenient; alternatively, dice a larger ball into 1-inch pieces.
🥑 Add sliced avocado or grilled chicken to turn it into a more substantial meal.
- Prep Time: 10 minutes
- Refrigerate time: 15 minutes
- Category: Salad
- Method: No-Cook, Tossing
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 102
- Sugar: 3g
- Sodium: 216mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 6mg