Tomato Mozzarella Salad

Summer is the perfect time to savor a fresh and vibrant salad that celebrates an outstanding seasonal ingredient: tomatoes! This fresh tomato mozzarella salad with avocado is the ultimate blend of creamy and tangy, offering a delightful twist on the classic Caprese.

Whether you’re looking for a light lunch, a stunning appetizer or a crowd-pleasing side dish, this mozzarella and tomato salad is sure to elevate any warm-weather meal with its simple yet sophisticated flavors. The luscious creaminess of ripe avocado pairs perfectly with juicy tomatoes and velvety mozzarella, and a light vinaigrette pulls the entire dish together, accented by fresh herbs.

Ingredients for Tomato Mozzarella Salad

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• Tomatoes: Tomatoes are the star of the show here, and they’re delicious in a tomato mozz salad in the summer, when tomatoes are abundant at farmers markets.
• Mozzarella: One of life’s greatest combinations is fresh tomatoes and fresh mozzarella. The semi-soft cow’s milk cheese is one of the main ingredients in this popular salad, but we advise using fresh mozzarella cheese pearls, if you can find them. They hold their shape better, although you could also use cubed cheese from a mozzarella ball, if that’s what you have on hand.
• Herbs: A mix of fresh basil, parsley and mint livens up this salad and adds zippy herbaceous notes to the creamy cheese and juicy tomato.
• Lemon juice: You’ll also need fresh-squeezed lemon juice along with olive oil, salt and pepper to whisk together a quick dressing for the salad.
• Avocados: You rarely see avocados in traditional Caprese salads, but trust us on this one: It’s a game changer. Just make sure the avocados are perfectly ripe and green. You don’t want any brownish bits ruining this bright, beautiful salad.

Directions

Step 1: Compose the salad

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In a large bowl, combine the tomatoes, mozzarella cheese, basil, parsley and mint. Give everything a good toss, then set it aside.

Step 2: Make the dressing

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In a small bowl, whisk the lemon juice, olive oil, salt and pepper. Pour the dressing over the tomato mixture, and toss to coat. Cover and refrigerate for at least one hour before serving.

Step 3: Add the avocados

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Just before serving, pit and cube two ripe avocados. Add them to the bowl and gently toss, being careful not to mash the avocado too much. Serve the salad with a slotted spoon, and enjoy!

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Tomato Mozzarella Salad Variations

• Switch up the tomatoes: We opted for chopped plum tomatoes because their texture is a bit firmer and they don’t break down in a salad as much, but you could use any type of vine-ripened tomatoes like heirloom, big red or early girl. For juicer, bigger tomatoes, we suggest slicing them in 1-inch rounds, then adding the rest of the salad on top. For smaller grape tomatoes or cherry tomatoes, slicing them in half works better.
• Add some protein: For a heartier salad or a well-rounded meal, try adding grilled chicken, steak or shrimp on the side. You could also crisp up some pancetta and crumble it over the top for a savory garnish.
• Try a balsamic glaze: We love the simple, four-ingredient vinaigrette used for this salad, but if you want a little more oomph in the flavor department, drizzle an aged balsamic vinegar or glaze over the dish for extra umami.

How to Store Tomato Mozzarella Salad

If you have lots of tomatoes to use up, or a crowd coming over, making an oversized salad is a smart idea—until you have leftovers to deal with. Tomatoes can tend to get mushy once they come in contact with the refrigerator, so transfer any remaining tomato mozzarella salad to a sealed airtight container to prevent air from seeping in. You’ll also want to store leftovers without the avocado added to keep it from turning brown.

How long will tomato and mozzarella salad last?

Although this seasonal favorite is best served—and devoured—fresh, it will last for two to three days in the fridge. Any longer than that and the texture will start to get soggy.

Can you make tomato mozzarella salad ahead of time?

You bet! But prep the ingredients and keep them in separate containers in the fridge. Don’t toss the salad until an hour before you go to serve it, and only add the cubed avocado at the end. The dressing is an easy make-ahead step, however, and it can be made days before you finish up the salad.

Tomato Mozzarella Salad Tips

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How do you keep this tomato basil mozzarella salad from getting watery?

Never refrigerate your tomatoes! Doing so completely compromises the quality and texture of these red beauties. Instead, keep your tomatoes on the counter, and only buy them at their ripest state, if you want the best-tasting tomato mozz salad.

What should I serve with fresh tomato mozzarella salad?

Summertime favorites like grilled meat and seafood, corn on the cob, potato or macaroni salad and barbecued meat and veggie skewers would be delicious, as would this citrus salmon en papillote recipe.