Mozzarella Salad

This Mozzarella Salad is a bright, effortless dish that brings together creamy mozzarella pearls, juicy cherry tomatoes and briny black olives in a handful of fresh herbs. Drizzled with a simple olive oil and lemon dressing, it’s light yet satisfying—perfect for picnics, light lunches or as a starter. Feel free to jazz it up with extra veg or leaves for more texture and colour.

Prep Time 10

Total Time 10

Servings Portions

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.

Notes

Suggestions for extra ingredients in your Mozzarella Salad:

Cucumber: Thinly sliced for cool crunch

Red onion: Finely sliced for a gentle sharpness

Rocket (arugula): Adds peppery leaves

Avocado: Diced for creaminess

Capers: For an extra burst of tangy saltiness

Feel free to mix and match these add-ins to suit your taste or what’s in your fridge!

Nutrition