Pearly Strand Mozzarella Salad (Printer version)

Vibrant mozzarella pearls paired with cherry tomatoes, arugula, and basil, dressed with olive oil and balsamic glaze.

# What You'll Need:

→ Produce

01 - 2 cups cherry tomatoes, halved
02 - 1 cup baby arugula
03 - 1/4 cup fresh basil leaves

→ Cheese

04 - 1 cup mozzarella pearls (ciliegine), drained

→ Dressings & Oils

05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic glaze

→ Seasonings

07 - 1/2 teaspoon flaky sea salt
08 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Spread baby arugula evenly on a large serving platter.
02 - Distribute halved cherry tomatoes and fresh basil leaves over the arugula.
03 - Carefully drape the mozzarella pearls in an unbroken strand or graceful curve atop the salad.
04 - Drizzle extra virgin olive oil evenly over the salad, then add a light drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-worthy but requires zero cooking skills, just assembly and a good eye for arrangement.
  • The contrast between creamy, cool mozzarella and bright, acidic tomatoes feels like they were made for each other.
  • You can throw it together in the time it takes to set a table, making it perfect for unexpected guests or when you're tired of cooking.
02 -
  • Drain your mozzarella pearls thoroughly and pat them dry with a paper towel—excess liquid is the enemy of this salad's presentation and freshness.
  • Don't dress this salad more than five minutes before serving, or the greens will begin to wilt and the whole thing loses its spark.
03 -
  • Use your best olive oil here—this isn't the place to use cooking oil, because the oil is genuinely tasted as a main flavor, not just a medium.
  • Arrange everything on the platter just before serving so the salad stays crisp and the mozzarella stays at that perfect cool temperature that makes it so good.
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