Cherry Tomato & Mozzarella Salad with a Tangy Lemon Vinaigrette
Bursting with vibrant flavors and simple, fresh ingredients, this Cherry Tomato & Mozzarella Salad with Tangy Lemon Vinaigrette is a celebration of summer on a plate!
Juicy cherry tomatoes pair perfectly with rich, creamy mozzarella cheese, while a zesty homemade lemon vinaigrette brings everything together with a refreshing tang.
This quick and easy salad is perfect as a light lunch, a side dish for grilled meats or seafood, or a stunning appetizer for dinner parties. With just a few quality ingredients and minimal prep time, this recipe feels both gourmet and effortlessly simple.
Whether you’re enjoying peak-season summer tomatoes, making a vibrant tapas recipe, or a healthy summer salad, this quick and easy salad recipe delivers bold Mediterranean-inspired flavors that pair beautifully with crusty bread and a chilled glass of Spanish wine. It’s proof that the best dishes are often the simplest — fresh, seasonal, and made to share.
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Serving:
Side Salad for 4
Ready in:
5 Minutes
Skill level:
Easy
Serve with:
Bread
How to Make Cherry Tomato & Mozzarella Salad
Ingredients
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled into thin strips
- 1 Mozzarella ball (around 3.5 oz / 100g)
- Fresh basil
- Chili flakes
- Extra Virgin Olive Oil
- Juice and zest from 1 lemon
- Salt and pepper to taste
Equipment
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Peeler
- Small bowl
- Whisk
- Salad Serving platter or plate
- Salad serving spoons
Instructions
Step 1 – Prepare the Dressing
Add the lemon juice and chili flakes to a small bowl, drizzle in some olive oil, and season to taste with salt and pepper. Whisk or mix with a fork for around 30 seconds. Set aside for use later.
Step 2 – Prepare the Salad
Peel a cucumber into thin strips and have the cherry tomatoes.
Add them to a serving platter and tear the mozzarella ball apart, and arrange the cheese around the plate.
Drizzle the tangy lemon salad dressing over the salad.
Garnish with some fresh basil leaves and a sprinkle of chili flakes. Season to taste with salt and a little cracked black pepper, and serve!
Cooking Tips:
Choose ripe, sweet tomatoes
Look for firm, vibrant cherry tomatoes. If they aren’t naturally sweet, sprinkle a pinch of salt and let them sit for 10 minutes to draw out their juices and enhance the flavor.
Use high-quality olive oil
Since this is a simple salad, the quality of the olive oil really matters. A fruity, peppery extra virgin olive oil will elevate the dressing.
Balance the lemon vinaigrette
Taste the dressing before drizzling. If it’s too sour, add a touch of honey or maple syrup. If it’s too mild, add an extra squeeze of lemon juice or a pinch more zest.
Tear, don’t cut, the mozzarella and basil
Tearing the mozzarella into pieces instead of slicing gives a more rustic presentation and helps it soak up the dressing. Likewise, tearing basil preserves its aroma better than chopping.
Serve immediately for peak freshness
The salad tastes best right after dressing, when the vegetables are crisp and the flavors are vibrant.
Add a little crunch
Sprinkle toasted pine nuts, almonds, or sunflower seeds just before serving for texture.
Nutrition Facts (Per Serving)
Based on a recipe serving 2 people, here’s an approximate nutrition table:
|
Nutrient |
Amount per serving |
% Daily Value (DV) |
|
Calories |
210 kcal |
10% |
|
Total Fat |
17 g |
22% |
|
Saturated Fat |
6 g |
30% |
|
Trans Fat |
0 g |
0% |
|
Cholesterol |
20 mg |
7% |
|
Sodium |
280 mg |
12% |
|
Total Carbohydrates |
9 g |
3% |
|
Dietary Fiber |
2 g |
7% |
|
Total Sugars |
5 g |
— |
|
Protein |
7 g |
14% |
|
Vitamin D |
0.1 mcg |
1% |
|
Calcium |
180 mg |
14% |
|
Iron |
0.8 mg |
4% |
|
Potassium |
400 mg |
9% |
Percent Daily Values are based on a 2,000-calorie diet.
Values may vary depending on exact ingredients used.
FAQs for Cherry Tomato & Mozzarella Salad with Tangy Lemon Vinaigrette
- Can I make this salad ahead of time?
Yes, you can prep the ingredients ahead of time, but for the best texture and flavor, assemble the salad just before serving.
- Prep ahead: Slice the tomatoes, peel the cucumber, and make the lemon vinaigrette up to 24 hours in advance.
- Pro tip: Keep the dressing separate until just before serving to prevent sogginess.
- What type of mozzarella works best for this salad?
Fresh mozzarella balls, such as mozzarella di bufala or bocconcini, work perfectly. They have a creamy, delicate texture that complements the juicy tomatoes and tangy dressing.
- Can I substitute the cucumber or tomatoes with other vegetables?
Absolutely! This recipe is very versatile:
- Try zucchini ribbons instead of cucumber.
- Use heirloom tomatoes or grape tomatoes for extra color and variety.
- Add avocado slices, roasted peppers, or olives for a Mediterranean twist.
- How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container for up to 1 day, but the salad is best enjoyed fresh. The tomatoes and cucumber release water over time, which can dilute the dressing.
- Can I make this salad vegan?
Yes! Simply swap the mozzarella for a vegan cheese alternative or use creamy avocado chunks for richness.
- What to serve with cherry tomato and mozzarella salad?
This salad pairs beautifully with:
- Grilled chicken, shrimp, or fish
- Crusty bread or focaccia for soaking up the tangy dressing
- A chilled Spanish white wine or rosé
Cherry Tomato & Mozzarella Salad with a Tangy Lemon Vinaigrette
Equipment
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Peeler
- small bowl
- Whisk
- Salad Serving platter or plate
- Salad serving spoons
Ingredients
- 1 cup cherry tomatoes halved
- 1 cucumber peeled into thin strips
- 1 Mozzarella ball around 3.5 oz / 100g
- Fresh basil
- Chili flakes
- Extra Virgin Olive Oil
- Juice and zest from 1 lemon
- Salt and pepper to taste
Instructions
Step 1 - Prepare the Dressing
- Add the lemon juice and chili flakes to a small bowl, drizzle in some olive oil, and season to taste with salt and pepper. Whisk or mix with a fork for around 30 seconds. Set aside for use later.Chili flakes, Extra Virgin Olive Oil, Juice and zest from 1 lemon, Salt and pepper to taste
Step 2 - Prepare the Salad
- Peel a cucumber into thin strips and have the cherry tomatoes.1 cup cherry tomatoes, 1 cucumber
- Add them to a serving platter and tear the mozzarella ball apart, and arrange the cheese around the plate.1 Mozzarella ball
- Drizzle the tangy lemon salad dressing over the salad.
- Garnish with some fresh basil leaves and a sprinkle of chili flakes. Season to taste with salt and a little cracked black pepper, and serve!Fresh basil
Video
Notes
Cooking Tips:
Choose ripe, sweet tomatoesLook for firm, vibrant cherry tomatoes. If they aren’t naturally sweet, sprinkle a pinch of salt and let them sit for 10 minutes to draw out their juices and enhance the flavor. Use high-quality olive oil
Since this is a simple salad, the quality of the olive oil really matters. A fruity, peppery extra virgin olive oil will elevate the dressing. Balance the lemon vinaigrette
Taste the dressing before drizzling. If it’s too sour, add a touch of honey or maple syrup. If it’s too mild, add an extra squeeze of lemon juice or a pinch more zest. Tear, don’t cut, the mozzarella and basil Tearing the mozzarella into pieces instead of slicing gives a more rustic presentation and helps it soak up the dressing. Likewise, tearing basil preserves its aroma better than chopping. Serve immediately for peak freshness
The salad tastes best right after dressing, when the vegetables are crisp and the flavors are vibrant. Add a little crunch
Sprinkle toasted pine nuts, almonds, or sunflower seeds just before serving for texture.
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