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Cherry Tomato & Mozzarella Salad with Tangy Lemon Vinaigrette is the perfect summer dish

Cherry Tomato & Mozzarella Salad with a Tangy Lemon Vinaigrette

Byron
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.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course appertizer, Salad, Side Dish, tapas, vegetarian
Cuisine Mediterranean, Spain
Servings 4 side salad
Calories 210 kcal

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

Notes

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.
Keyword 5-minute recipe, cheese and tomato, cherry tomatoes, easy salad, healthy, mozzarella, mozzarella cheese, no cook recipe, Spanish tomato salad, tomato, Tomato salad, vegetarian