Grape Tomato Mozzarella Salad

4 servings
18 min
I love tomato season

I love this time of year. It’s the time of the harvest and there’s such an abundance of fresh vegetables available. So many of these veggies are available year-round but let’s face it, they taste best in season. For example, grape tomatoes, there’s a little extra sweetness in every bite. I bought them in bulk last week and snacked my way through in two days.

Tomatoes are the star of this Grape Tomato Mozzarella Salad

This recipe his heavily adapted from one of my America's Test Kitchen cookbook s. It takes the grape tomato from snack to salad while still maintaining a “star of the show” status. The flavors are reminiscent of my Caprese Pasta Salad, only without the pasta. So, if you prefer a low carb version, this tomato salad might be for you!

How to make Grape Tomato Mozzarella Salad
The challenge with juicy tomatoes

The juiciness that makes tomatoes so tasty can sometimes be
a drawback in a salad. Too many cut tomatoes = soupy liquid in the bottom of
the bowl. So this recipe treats the tomatoes first with a little sugar ‘n salt
and then the liquid is separated out to become the base for the dressing.

Shopping opportunity! Owning a salad spinner would come in real handy for this. Since I do not, I’ll lead you through my workaround. (And maybe go shopping later).

Extract the juice for the dressing

First, cut the tomatoes and place them in a bowl with ½ tsp
sugar and ¼ tsp salt. Mix and let sit for at least 30 minutes. Then, transfer
the tomatoes to a large colander placed over a bowl.

Using a large spoon, press the tomatoes to expel liquid.

The goal is about ⅓ cup of liquid, from which the seeds are strained.

The liquid is then placed in a small pan with minced shallot and some balsamic vinegar and brought to a boil to cook for 6-8 minutes until reduced.

This is then transferred to a small bowl to cool before whisking in olive oil to make the final dressing.

Add the dressing to make Grape Tomato Mozzarella salad

Once the dressing is ready, it is added to the tomatoes, mozzarella pearls, and torn basil leaves to make Grape Tomato Mozzarella Salad. A fresh and flavorful side salad for any meal!

More easy salads for summer

Everyone loves a good Potato Salad or Coleslaw. But for an even simpler salad, try making Salt n Squeeze Slaw.

Grape Tomato Mozzarella Salad
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 8 Minutes Total time: 18 min
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  • 16 oz grape tomatoes halved
  • ½ tsp sugar
  • Salt and pepper
  • ½ shallot minced
  • 2 tsp balsamic vinegar
  • 1½ TB olive oil extra virgin
  • ½ cup fresh basil torn

Halve the tomatoes and toss with sugar and ¼ tsp salt in a bowl. Let sit for 30 minutes. If you have a salad spinner, use this to separate the seeds and excess liquid from the tomatoes. If you don’t have a salad spinner, transfer the tomatoes to a large colander placed over a bowl. Use a large spoon to press the tomatoes and expel the liquid. Stir and press again several times to remove as much liquid as possible. Tomatoes are juicy!
Return tomatoes to bowl. Using a fine-mesh strainer, strain the tomato liquid into a measuring cup to make ⅓ to ½ cup. Discard any additional liquid and seeds.
In a small saucepan, bring the tomato liquid, balsamic vinegar and minced shallot to a boil. Reduce to medium heat and cook for 6-8 minutes to reduce the liquid. Transfer to a small bowl and let cool to room temperature, about 5 minutes.
Whisking constantly, drizzle in the oil. Season with salt and pepper, to taste.
Separate the mozzarella pearls and pat dry with a paper towel. Add dressing, basil and mozzarella to tomatoes and toss gently to coat.
Sula **
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