Description
A vibrant Italian salad with halved cherry tomatoes, baby mozzarella, torn basil, and tangy balsamic glaze. This room-temperature dish highlights seasonal ingredients and is perfect for summer gatherings with minimal preparation.
Ingredients
220g bocconcini or baby mozzarella, halved
500g cherry or grape tomatoes, halved
1/2 cup fresh basil leaves, torn
2 tsp olive oil
1 tsp Dijon mustard
1 tbsp white wine vinegar (replace with lemon juice for non-alcoholic version)
1 small clove garlic, minced
1 tbsp fresh herbs (e.g., oregano or parsley)
Balsamic glaze, to drizzle
Salt, to taste
Freshly ground black pepper, to taste
Instructions
In a jar, combine garlic, Dijon mustard, olive oil, vinegar, herbs, salt, and pepper
Shake the jar vigorously for 30 seconds until emulsified
In a bowl, mix halved tomatoes and mozzarella
Add 2/3 of the torn basil and half the dressing, gently tossing to coat
Transfer to a shallow serving bowl, drizzle balsamic glaze, and sprinkle remaining basil before serving
Notes
Use room-temperature mozzarella for a smoother melty texture
For a halal option, ensure cheese is dairy-based and non-animal rennet
Substitute balsamic glaze with reduced balsamic vinegar (simmered to syrupy consistency)
Assemble up to 4 hours in advance, but add basil and dress the final dish right before serving
- Prep Time: 15
- Category: Appetizers
- Method: Make Ahead
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg