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Mozzarella, Tomato, and Basil Salad

This classic salad is even better when made at the height of tomato season -- August and September.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2005


  • 1 pound plum, beefsteak, or cherry tomatoes (or a combination), cored and sliced 1/4 inch thick
  • 3/4 pound fresh mozzarella, sliced 1/4 inch thick
  • 3/4 cup fresh basil leaves
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil, preferably extra-virgin


  1. Arrange tomatoes, mozzarella, and basil leaves in an alternating pattern on a large serving platter. Sprinkle with salt and pepper; drizzle with oil.

Cook's Notes

This salad is best served right away but can be kept at room temperature, loosely covered with plastic wrap, for up to 2 hours. Do not refrigerate, as this will affect the flavor and texture of the tomatoes.

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