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Mary Berry Tomato and Mozzarella Salad

Mary Berry Tomato and Mozzarella Salad - recipe card
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A classic Italian-inspired salad featuring ripe tomatoes and creamy fresh mozzarella, drizzled with a tangy balsamic vinaigrette. The combination of juicy tomatoes, milky mozzarella, and fragrant basil creates a refreshing and elegant dish perfect for summer entertaining.

Ingredients

Scale
  • 2 large ripe tomatoes (about 12 oz / 340g total), sliced into 1/4-inch rounds
  • 8 oz (226g) fresh mozzarella cheese, sliced into 1/4-inch rounds
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated sugar (optional, to balance acidity)
  • 8–10 fresh basil leaves, torn into pieces

Instructions

  1. Select the ripest, in-season tomatoes for best flavor; they should be firm but yield slightly to gentle pressure. Slice off the stem end and cut into even 1/4-inch thick rounds to ensure uniform layering.
  2. Slice the fresh mozzarella into 1/4-inch thick rounds. For clean cuts, use a serrated knife and pat the cheese dry with paper towels beforehand to prevent slipping.
  3. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, salt, pepper, and sugar (if using) until emulsified. Taste and adjust seasoning — the dressing should be tangy with a hint of sweetness.
  4. On a large serving platter or individual plates, alternate overlapping slices of tomato and mozzarella in a single layer, starting and ending with tomato. Arrange them in a circular pattern for a professional presentation.
  5. Tuck the torn basil leaves between the slices, distributing evenly. Using torn basil instead of chopped prevents bruising and releases more aromatic oils.
  6. Drizzle the prepared dressing evenly over the salad. Use a spoon to coat each slice lightly — avoid drenching, as excess liquid will make the tomatoes soggy.
  7. Let the salad rest at room temperature for 5 minutes before serving. This allows the flavors to meld and the mozzarella to soften slightly for the best texture.
  8. Serve immediately as a first course or side dish. The salad is best enjoyed within 30 minutes of dressing, while the tomatoes are still firm and the basil is fragrant.

Notes

For best results, serve immediately after assembling. If making ahead, slice tomatoes and mozzarella separately and store in airtight containers in the refrigerator for up to 1 day. Dress and assemble just before serving. Bring refrigerated components to room temperature for 15–20 minutes before assembling to maximize flavor. Leftover dressed salad does not store well; discard any leftovers after 2 hours at room temperature.

Nutrition

Keywords: Mary Berry tomato mozzarella salad, Caprese salad, Italian appetizer, no cook salad, fresh mozzarella salad, summer salad, easy salad recipe, tomato basil salad, balsamic dressing, quick side dish, fresh basil, 10 minute recipe

Find it online: https://maryberrycooks.co.uk/mary-berry-tomato-and-mozzarella-salad/