If you’re looking for a dish that’s as easy as it is impressive, let me introduce you to one of my all-time favourites: Mozzarella Salad. It’s fresh, it’s colourful, and it takes no time at all to throw together. The best part? It’s perfect for anytime of the year but when its BBQ season then it’s a must have at my house. Whether you’re making it for lunch, packing it for a picnic, or serving it as a starter at a party, this salad always gets compliments.
At the heart of this dish are those lovely little balls of mozzarella—creamy, soft, and ever so slightly springy. If you’ve never tried mozzarella pearls or bocconcini (that’s just a fancy word for small mozzarella balls), you’re in for a treat. They soak up flavours beautifully and pair well with just about anything.
Next up are the cherry tomatoes. I like to slice them in half so their juices can mingle with the dressing and coat everything just right. Choose the ripest ones you can find—deep red and bursting with sweetness. They add a lovely pop of colour and a juicy bite that contrasts nicely with the milky cheese.
Then come the black olives. Pitted, of course—we don’t want anyone cracking a tooth. I prefer the kind that are plump and glossy, the ones that bring a salty depth to the salad. You don’t need many, just enough to give a bit of savoury balance.
Now, onto the herbs. Fresh is best, no question. A handful of chopped basil, maybe some oregano or parsley, and suddenly your salad has that Mediterranean flair that makes people think you’ve spent hours in the kitchen (when really, you’ve just opened a few containers and tossed it all together).
And we mustn’t forget the dressing. A simple mix of olive oil, vinegar or lemon juice, and maybe a touch of salt and pepper is all it takes. Some like a drizzle of balsamic glaze for a little sweetness. It’s completely up to you.
What I love most about Mozzarella Salad is how forgiving it is. You can play with the ingredients—throw in some sliced cucumber, add a few red onion rings, or even mix in a handful of rocket for a peppery kick. It’s one of those dishes that feels fancy but is secretly fuss-free.
So if you’ve got a fridge full of bits and pieces and want to make something delicious without breaking a sweat, give this salad a go. It’s the kind of food that makes you feel good and full, without weighing you down. A little bowl of deliciousness, if you ask me.
Mozzarella Salad
Ingredients
- 200 g fresh mozzarella small ball (bocconcini), drained
- 250 g cherry tomatoes halved
- 100 g pitted black olives halved
- 12 leaves fresh basil torn
- 1/4 bunch fresh parsley or oregano leaves chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice or white wine vinegar
- salt to taste
- freshly ground black pepper to taste
Instructions
- In a large bowl, gently toss the mozzarella balls with the halved cherry tomatoes and black olives.200 g fresh mozzarella, 250 g cherry tomatoes, 100 g pitted black olives
- Scatter over the torn basil and chopped parsley (or oregano).12 leaves fresh basil, 1/4 bunch fresh parsley
- Give everything a gentle lift so the herbs coat the cheese and veg.
- Drizzle with olive oil and lemon juice (or vinegar).3 tbsp extra-virgin olive oil, 1 tbsp lemon juice
- Season with salt and pepper, then toss lightly again so the dressing clings to every piece.salt, freshly ground black pepper
- Transfer to a serving dish or individual plates and enjoy immediately, while the tomatoes are juicy and the cheese is at room temperature.