Bring in the bounty of seasonal herbs and veggies in this Tomato Mozzarella Salad!

Juicy tomatoes, buttery soft mozzarella, and sweet red onions are tossed in a homemade dressing and ready to serve!

tomato mozzarella salad in a bowl with balsamic drizzle on top

Fresh Tomato Mozzarella Salad

  • Colorful, crunchy, healthy, and delicious!
  • Tomato mozzarella salad is a hearty side dish or make it a main by adding grilled chicken or shrimp!
  • Choose a variety of tomatoes! Get fresh from the garden Beefsteaks or Romas or a variety of colorful cherry and grape tomatoes that range in color from red to yellow, even orange and purple!
  • This make-ahead recipe can be made a day ahead and tossed with the dressing just before serving.

What’s in Tomato Mozzarella Salad?

Reminiscent of a Caprese salad, this is a favorite lunch or side dish next to a steak dinner!

Tomatoes – Diced, fresh tomatoes are the top pick, but any kind or variety (or color!) of tomatoes will work. Make a new salad every time by switching up tomato colors and sizes!

Mozzarella – Fresh mozzarella is very soft and wet with a buttery, creamy flavor. Bocconcini balls (or mozzarella balls) there the best choice in this recipe. If they’re large, cube or half them.

Dressing – All it takes is a handful of pantry ingredients for a simple vinaigrette dressing. Olive oil, balsamic, Dijon, and some seasonings! Drizzle with a little bit of balsamic glaze if you’d like.

You may not need all the dressing. Keep it in a mason jar or cruet for up to 3 days in the refrigerator.

two wooden spoons serving a tomato mozzarella salad in a white bowl

How to Make Tomato and Mozzarella Salad

  1. Slice or chop the tomatoes.
  2. Combine dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
  3. Place all salad ingredients in a large bowl. Shake dressing and toss in a salad, using just enough to coat.
  4. Garnish with fresh leaves of basil or homemade croutons, crostini, or add a side of garlic bread.


  • Switch out the mozzarella for shaved parmesan, crumbled feta, or bleu cheese crumbles.
  • Sliced avocados, cucumbers, peas, Kalamata olives, and even sliced almonds can be added.
  • Add a tablespoon or two of ready-made pesto to the dressing (or use a balsamic vinaigrette if you have one on hand)!
plated Tomato Mozzarella Salad

What to Serve with Tomato Mozzarella Salad?

Serve alongside these other Italian-inspired main dishes! Oven baked chicken breasts, herb crusted tenderloin, or some spaghetti carbonara.


If you plan for leftovers, keep the dressing fresh to keep the lettuce crisp.

Store leftover tomato mozzarella salad in a sealed container in the refrigerator for up to 3 days. Drain and add fresh romaine lettuce, if necessary.

More Summer Salad Recipes

Did you make this Tomato Mozzarella Salad? Be sure to leave a rating and a comment below!

tomato mozzarella salad in a bowl with balsamic drizzle on top
5 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Tomato Mozzarella Salad

Tomato Mozzarella Salad is loaded with ripe juicy tomatoes, buttery fresh mozzarella, and thinly sliced onions and then tossed with a homemade dressing!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings



  • 8 cups romaine lettuce washed and torn
  • 1 large tomato diced
  • 2 cups cherry or grape tomatoes or 2 large ripe tomatoes
  • ¼ red onion thinly sliced
  • 8 ounces fresh mozzarella cheese diced
  • 3 tablespoons torn fresh basil leaves optional
  • balsamic glaze for drizzling optional


  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • salt and pepper


  • If using grape or cherry tomatoes, cut them in half. If using larger tomatoes, cut them into bite sized pieces.
  • Combine all dressing ingredients in a jar. Shake well and set aside.
  • Place all ingredients in a large salad bowl, shake dressing again if separated and toss with salad.
  • Drizzle with balsamic glaze if desired. Garnish with fresh basil leaves.


You may not need all of the dressing for this salad. Store remaining dressing in the refrigerator for up to 3 days.
Ingredients can be prepared ahead of time and dressed just before serving.
5 from 15 votes

Nutrition Information

Calories: 339 | Carbohydrates: 12g | Protein: 15g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 45mg | Sodium: 378mg | Potassium: 551mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9448IU | Vitamin C: 19mg | Calcium: 333mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Pretty , delish, and easy! , so glad to see this recipe this morning that I made for an unexpected guest for lunch!5 stars

  2. Great salad recipe! Loved it as is but I might reduce the sugar or leave it out altogether next time since we tend to prefer dressing that is less sweet.5 stars

  3. Simple and delish!! DELISH! I used Balsamic glaze and ref wine vinegar as I didn’t have “balsamic vinegar”, and love this recipe! Fresh mozzarella is key too ;)5 stars