Prep 10 mins
Cook 0 mins
A perfectly simple salad marinated in a combination of olive oil and balsamic vinegar and kicked up with onion, garlic and basil. The longer it sits, the better it gets. Also great served over pasta.
- 1⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- 1⁄2 teaspoon salt
- black pepper
- 1 clove minced garlic
- 3 tablespoons chopped fresh basil
- 1⁄4 cup onion, chopped
- 1 1⁄2 cups mozzarella cheese, cubes
- 1 pint grape tomatoes or 1 pint cherry tomatoes, halved
- Mix together first five ingredients for dressing and toss in cheese and tomatoes.
- Chill until ready to serve.
I made this for July 4th and everyone loved it. Like other reviewers, I used fresh baby mozzarella balls and white balsamic vinegar. I also used kosher/sea salt, freshly ground pepper, and shallot instead of onion since that's what I had on hand. The basil looks especially nice if cut chiffonade style (long, thin strips). Just stack all your basil leaves neatly, roll the pile up long ways like a cigar, and then cut crosswise with scissors or a sharp knife. Easy, and faster than chopping. Also, I recommend making this salad ahead of time. I made it the night before and the flavors really changed for the better overnight.
Excellent! I doubled the recipe. Doubled everything but the salt and it is wonderful. This would be great to take to a party. Thanks so much for posting it!
This was so good! I used fresh mozzarella and a beautiful multi-colored mix of different cherry tomatoes. Wish I had fresh basil to go with it but the dried did just fine until garden time. Thank you for posting!