Fresh Tomato Mozzarella Side Salad

⏲ ~26 min total · prep 16 · cook 10 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Nov 2, 2026

Ingredients

• 3 medium ripe tomatoes (about 1 1/4 lbs)
• 8 oz fresh mozzarella (one 8-oz ball or 2-3 ciliegine)
• 12 large basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 small garlic clove, finely grated
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, plus flaky salt to finish

Instructions

1. Whisk the olive oil, red wine vinegar, grated garlic, kosher salt, and pepper in a small bowl and let it sit 5 minutes so the garlic loses its raw bite.
2. Slice the tomatoes 1/4 inch thick and lay the slices on paper towels for 5 minutes to drain the watery seed pockets, so the platter doesn't flood.
3. Pat the mozzarella dry and tear it into rough 1 1/2-inch pieces — torn edges catch more dressing than knife-smooth ones.
4. Shingle the tomatoes and mozzarella on a platter, tucking basil leaves between the layers as you go.
5. Spoon the dressing over the whole platter, letting it run into the tomato juices.
6. Finish with flaky salt and let the salad sit 5 minutes before serving — room-temperature tomato and cheese carry far more flavor than cold.

Why this recipe works

• Tomatoes drained, not drowned Five minutes on paper towels pulls the watery seed liquid out of the slices, so the platter stays clean and the dressing stays where it lands. Undrained tomatoes flood their own plate.
• Torn mozzarella Rough torn edges catch dressing the way knife-smooth surfaces never do. It costs nothing extra and shows up in every forkful.
• Dressed at room temperature The salad sits 5 minutes after dressing, and cold tomato and cheese genuinely carry less flavor. Twelve minutes of total patience is the whole recipe.

Tips for making this recipe well

Let the garlic sit in the dressing

Five minutes in the vinegar and oil softens the raw garlic edge. Dressing poured over the salad straight away tastes like it came from a jar.

Salt twice, differently

Kosher salt goes into the dressing; flaky salt finishes the platter. The flakes stay crisp on the tomato slices instead of dissolving into the liquid.

Shingle, do not pile

Overlapping layers hold basil between them and let the dressing run down through the stack. A heap of tomatoes dresses unevenly.

Choose firm-ripe tomatoes

Ripe but not collapsing; a tomato that squishes under a gentle press smears on the board. Three medium tomatoes, about 1 1/4 lbs, fill a platter.

Pat the mozzarella dry

Fresh mozzarella carries packing water to the board. A dry surface takes the dressing; a wet one dilutes it.

Serving suggestions

Set the platter down with forks and give it the full 5 minutes before anyone serves themselves. The 12-minute assembly makes it realistic on a weeknight, and at 4.3 net carbs per serving it fits beside anything off the grill. Basil tucked between the layers matters more than basil scattered on top; it perfumes the dressing as the salad sits. Serve it with grilled steak or chicken, and expect the dressing pooled with tomato juices at the empty end of the platter to be fought over.

Storage and meal prep

This salad does not keep assembled; dressed tomatoes weep and the cheese turns squeaky within hours. Store the parts instead. The dressing holds 3 to 4 days in a jar in the fridge, and whole mozzarella keeps in its liquid per the package. Tomatoes stay on the counter, never the refrigerator, until slicing. Assembled leftovers, if you somehow have them, last a day covered, best eaten cold over greens where the extra liquid becomes dressing.

Variations worth trying

• Balsamic version Swap the red wine vinegar for balsamic and skip the garlic for a sweeter, darker dressing.
• Add prosciutto Draped over the shingled layers, it turns the side into a lunch.
• Ciliegine route Small mozzarella balls skip the tearing and speed the prep; toss them whole with the tomatoes.
• Extra herbs Torn oregano or chives join the basil when the garden is running ahead of you.

Frequently asked questions

Can I use low-moisture mozzarella?

You can, though fresh is the point here. Fresh mozzarella brings the milky softness; block mozzarella turns this into a different salad.

Why drain the tomatoes?

The seed pockets hold thin, watery liquid that runs out onto the platter. Five minutes on paper towels keeps that flood off the plate and the dressing where it belongs.

Can I make it ahead?

The dressing can be made a day ahead. Slice, drain, and assemble within an hour of serving, since tomatoes keep releasing water once cut.

Do I have to rest it before serving?

The 5 minutes is where the trade happens, dressing into tomato and garlic softening further. Served immediately it is fine; rested it is noticeably better.

What vinegar can I substitute?

White wine vinegar or lemon juice both work at the same tablespoon. Balsamic changes the color and the sweetness, which some tables prefer.

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