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Home » Quick & Easy

Tomato Mozzarella Salad

July 1, 2020 by Lima Leave a Comment

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Tomato Mozzarella Salad

For a quick low carb lunch that maximizes all those colorful, heritage tomatoes that are only available during the summer, look no further than this Mediterranean style salad.  

I often eat this cool salad as lunch on hot summer days because a large batch can be prepared in advance.  Allowing the tomatoes and mozzarella to marinate in the herbs and sweet dressing helps intensify the flavor.  A dash of lemon zest adds a refreshing twist to this very traditional recipe. 

The great thing about this recipe is that it is hugely versatile.  You can add your own twist to it by adding chopped avocado, thinly sliced red onion or different herbs. Sometimes I add some cajun pan-fried shrimp on top to turn it into a more substantial meal. As a tried and true crowd favorite, this is a great dish to serve at a party and goes really well with grilled meats and fish. For fastest assembly with the least clean up – you can make the whole salad directly in a bowl by purchasing bite sized ingredients like cherry sized grape tomatoes and mozzarella balls.

Print Recipe

Tomato Mozarella Salad

For a quick low carb lunch that maximizes all those colorful, heritage tomatoes that are only available during the summer, look no further than this Mediterranean style salad.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Lunch, Salad, Snack
Cuisine: QUICK AND EASY, SIDE DISHES, SNACKS
Keyword: Keto, Low Carb, paleo
Servings: 6 people

Ingredients

Balsamic Dressing

  • 1 tablespoon balsamic vinegar
  • ¼ cup olive oil
  • ½ teaspoon salt to taste
  • ½ teaspoon freshly ground black pepper to taste

Tomato Mozzarella Salad

  • 4 cups cherry tomatoes, halved
  • 8 ounces mozzarella balls fresh
  • ¼ cup sliced, fresh basil
  • 1 teaspoon lemon zest

Instructions

  • In a small mixing bowl whisk the ingredients for the balsamic vinaigrette and set aside.
  • In a separate bowl add the cherry tomatoes, mozzarella balls and basil. Mix with the balsamic dressing. Taste and season for salt as needed.

Notes

When storing the salad, the mozzarella balls will brown from the dressing.  While I don't mind this when making a batch for myself to eat at home, its a good idea to keep the dressing separate and add it to the salad right before you serve for more formal occasions.
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Hi! Welcome to Clove and Cumin! We are foodies who love to cook! Learn how tiny changes like adding a few drops of fish sauce, a sprinkle of sugar or just a little vinegar can transform an ordinary meal into something wicked good!

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