A refreshing medley of juicy tomatoes, creamy mozzarella balls, and briny olives tossed in a zesty herb vinaigrette. This vibrant salad is bursting with Mediterranean flavors and makes a perfect light lunch, appetizer, or colorful side dish for grilled meats and seafood.

Why You’ll Love This Recipe

This salad is the epitome of simplicity meeting sophistication. With just a handful of fresh ingredients, you can create a dish that is both visually stunning and incredibly flavorful. The sweet acidity of ripe tomatoes balances beautifully with the creamy mozzarella, while the olives and capers add a delightful salty punch. Ready in minutes and endlessly versatile, this recipe is perfect for busy weeknights, picnics, or elegant dinner parties.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 cups ripe cherry or grape tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), drained
1 cup mixed olives (green and Kalamata), pitted
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon capers, rinsed
Salt and pepper, to taste

directions

1. In a large bowl, combine the halved tomatoes, mozzarella balls, and mixed olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, basil, parsley, and capers until well blended.
3. Pour the vinaigrette over the tomato mixture and toss gently to coat.
4. Season with salt and pepper to taste.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Servings and timing

This recipe serves 4 people as a side dish.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

• Add cucumber slices for extra crunch.
• Swap mozzarella balls for feta cheese for a tangier flavor.
• Include roasted red peppers for a smoky note.
• Use sun-dried tomatoes instead of fresh for an intense flavor boost.
• Add grilled chicken or shrimp to turn it into a main course.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, enjoy it fresh, as the tomatoes will release juice over time. This salad is not suitable for reheating and should be served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it up to 2 hours in advance. Keep it refrigerated and toss again before serving.

Can I use large tomatoes instead of cherry tomatoes?

Yes, simply cut them into bite-sized wedges.

What type of olives work best?

A mix of green and Kalamata olives provides the best flavor balance, but you can use your preferred variety.

Can I substitute the mozzarella balls?

Yes, cubed fresh mozzarella or even feta cheese works well.

Is this salad gluten-free?

Yes, it is naturally gluten-free.

How can I make it vegan?

Replace the mozzarella with a plant-based cheese alternative.

Do I need to pit the olives?

Yes, pitting them makes the salad easier to eat and more pleasant to serve.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or even chickpeas can turn this into a hearty main dish.

Will the salad get soggy if refrigerated overnight?

The tomatoes may release liquid, softening the texture, but it will still be flavorful.

Can I use dried herbs instead of fresh?

Yes, use about one-third of the amount specified for fresh herbs.

Conclusion

Mediterranean Tomato Mozzarella Olive Salad is a bright, fresh, and versatile dish that captures the essence of Mediterranean cuisine. Its colorful presentation and bold flavors make it suitable for everyday meals as well as special occasions. With minimal preparation and maximum taste, this recipe is sure to become a staple in your kitchen.

Mediterranean Tomato Mozzarella Olive Salad

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A vibrant and refreshing Mediterranean salad made with juicy tomatoes, creamy mozzarella, and briny olives, all tossed in a zesty herb vinaigrette for a light yet flavorful dish.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups ripe cherry or grape tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), drained
• 1 cup mixed olives (green and Kalamata), pitted
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon capers, rinsed
• Salt and pepper, to taste

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Instructions

1. In a large bowl, combine the halved tomatoes, mozzarella balls, and mixed olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, basil, parsley, and capers until well blended.
3. Pour the vinaigrette over the tomato mixture and toss gently to coat.
4. Season with salt and pepper to taste.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

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Notes

• For best flavor, use ripe, in-season tomatoes.
• You can substitute balsamic vinegar for a slightly sweeter dressing.
• Serve chilled or at room temperature.

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Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 4g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 20mg