Tomato, Olive, and Fresh Mozzarella Salad
This Tomato, Olive, and Fresh Mozzarella Salad uses my favorite Basil Vinaigrette, and this low-carb treat has all the flavors of summer! And you can make this tasty tomato Mozzarella salad with cut-up pieces of Mozzarella if you can’t find the Mozzarella Pearls!
PIN the Tomato Mozzarella Salad to try it later.
Tomato, Olive, and Fresh Mozzarella Salad is the perfect salad to make when it’s fresh tomato season and your garden is bursting with tomatoes and fresh basil. However it can also have mood-enhancing properties if it’s a very rainy first week of summer where you live, even if you have to buy tomatoes from Costco and it takes every basil leaf you can manage to snip from your puny plants to make the basil vinaigrette. (And in Utah we were so thankful for a little rain that we actually didn’t mind a bit!)
It was the adorable Mozzarella pearls made by Bel Gioisio Cheese I found at Costco that first inspired me to make a tomato Mozzarella salad, and then I couldn’t resist throwing in some black olives. The Mozzarella “pearls” are tiny pieces about the size of marbles, and they were delicious with the tomatoes and fresh basil. But if you don’t find those Mozzarella Pearls at your store, just make this tasty salad with cut-up pieces of Mozzarella, no worries!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- can of large black olives
- cherry tomatoes
- fresh mozzarella pearls (or use regular fresh mozzarella and cut into pieces)
- vinaigrette dressing (see notes below)
- chopped fresh basil leaves
- salt and fresh ground black pepper to taste
What is Basil Vinaigrette?
I think Basil Vinaigrette is one of the essential things to make when it’s summer and you have fresh basil. You can make it by simply mixing fresh chopped basil into purchased vinaigrette dressing like I did in this recipe. Or check my post about Basil Vinaigrette for Drizzling on Tomatoes, Veggies, Chicken, or Fish for a more intensely-flavored version and ideas for using it.
More About Fresh Basil:
Basil is considered by many to be the best of all herbs. I’ve grown it in my garden for about 30 years, and I always start with one or two purchased seedlings, then plant basil seeds for an inexpensive patch of basil. Every year I freeze fresh basil from my garden, and use it all through the winter. The fresh basil flavor is the essence of this salad. Check out my post on Cooking with Fresh Basil if you’re also a lover of that fresh basil flavor!
What is Fresh Mozzarella?
If you’re not familiar with fresh mozzarella, it’s a very soft cheese that comes packed in brine. It can be sold in logs (sometimes sliced), in large balls or in the small mozzarella “pearls” I used to make this salad.
Want More Summer Tomato Salads?
Check out Favorite Summer Tomato Salads for more amazing salad ideas for summer tomatoes!
How to make this Tomato Mozzarella Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- Drain olives and fresh mozzarella pearls while you cut cherry tomatoes in half; place tomatoes in bowl.
- Cut olives and mozzarella pearls in half and put in bowl with tomatoes.
- Wash basil and spin dry in salad spinner or dry with paper towels, then chop or tear basil into small pieces.
- Mix chopped basil into vinaigrette dressing, then gently combine dressing with the tomato mixture.
- Season to taste with fresh ground black pepper and serve immediately.
More Recipes with Tomatoes and Mozzarella:
- Crustless Tomato-Basil Breakfast Tarts
- Baby Arugula Salad with Chicken, Mozzarella, and Tomatoes
- Grilled Zucchini Caprese Stacks
Tomato, Olive, and Fresh Mozzarella Salad
Tomato, Olive, and Fresh Mozzarella Salad has Basil Vinaigrette, and I think this amazing salad has all the flavors of summer!
- one 6 oz. can large black olives, drained and cut in half
- 3 cups cherry tomatoes, cut in half
- 1 cup fresh mozzarella pearls, cut in half (or use regular fresh mozzarella and cut into pieces
- 1/2 cup vinaigrette dressing (see notes)
- 1/2 cup chopped fresh basil leaves
- salt and fresh ground black pepper to taste
- I tried the salad a few different ways, but I actually preferred it with plain old black olives from a can rather than with Kalamata or Spanish olives.
- I used the Mozzarella pearls I found at Costco, but if you don't find those just cut fresh Mozzarella into cubes.
- If it was fresh tomato season I’d make this with juicy ripe tomatoes, cut into bite-sized chunks, but I used grape tomatoes from Costco.
- I drained the olives and Mozzarella pearls, then cut the tomatoes, olives, and mozzarella all in half to make uniform sized pieces.
- Wash the fresh basil and chop. Do this right before you’re ready to mix it into the dressing.
- I used my favorite vinaigrette, but if you can’t find that one Newman’s Own Classic Oil and Vinegar Dressing (affiliate link) is a good low-sugar vinaigrette.
- Mix the chopped basil into the vinaigrette.
- Gently combine the dressing with the cut tomatoes, olives, and mozzarella pearls, then season to taste with salt and freshly ground black pepper.
- This is best served immediately, but I had some that had been in the fridge overnight, and even though tomatoes never taste as good after they’ve been refrigerated, it was still surprisingly good.
I used Fresh Mozzarella Pearls and my favorite vinaigrette for this recipe. If you can't find that vinaigrette where you live, Newman's Own Classic Oil and Vinegar Dressing (affiliate link) is another good choice and that has only 1 gram of sugar per serving.
Recipe created by Kalyn.
Amount Per Serving: Calories: 249Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 772mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty Tomato Mozzarella Salad is a great choice for low-carb and Keto diets, or for any phase of the original South Beach Diet. The highest carb item here is the tomatoes, so use more olives and Mozzarella and less tomatoes if you want fewer carbs. South Beach would prefer low-fat Mozzarella and other low-carb diets will prefer full-fat mozzarella. Be sure to choose a low-sugar vinaigrette to make the Basil Vinaigrette.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Tomato, Olive, and Fresh Mozzarella Salad recipe was first posted in 2009. It was updated with better photos in 2021 and was last updated with more information in 2023.
51 Comments on “Tomato, Olive, and Fresh Mozzarella Salad”
I have some tomato plants growing in my backyard. When they start bearing fruit, I will try this lovely salad.
Love tomatoes, love mozzarella, love fresh basil! This looks like an excellent summer dish. Very pretty too. Can't wait for fresh garden tomatoes for dishes like this.
Love this salad, so vibrant! I think our Costco membership just ran out, I am bummed. I do enjoy that place!
Yum! I will be making this soon! Even though I have a bottle of your favorite vinaigrette (thanks Costco!),I think I'd like to try a balsamic vinegar & olive oil vinaigrette on it…to make it taste even more like the Caprese salad that my family loves. I’m also going to look for the mozzarella pearls next time I go to Costco. I haven’t seen them before! Thanks for the great idea!
I love the combination of basil, tomatoes and mozarella. I definitely think it makes one of the best salads in the world! And the summer is the best time for this. I like your variation on the "classic" salad as i've not done it with vinaigrette before.
We love this salad, but yours has a few variations I'd love to try — the dressing sounds delicious with the basil in it. It would definitely get poured over pasta here. Yum!
This is one of our favorite salads, Kalyn – we make it all the time! I love the addition of the olives.
I have a big ball of mozzarella cheese in my fridge right now begging to be used…Tonight might have to be the night!
So yummy! I love those mozzarella pearls, too – but am hoping to start making my own soon. Mozzarella prices just keep going up and up, and my favorite mozzarella cheeses are usually the most expensive. Thanks for a simple, colorful salad!
This salad looks so fresh and delicious! I bought some of those mozzarella pearls at Costco, too. Aren't they fun? My kids love to pop one or two into their mouths.
Me again; here's the link for Newman's Own Olive Oil and Vinegar Dressing, a widely available commercial dressing that has only 1 gram of sugar. This would be a good choice for the dressing for this salad.
So glad people are liking the sound of this easy variation of caprese salad. I think hearts of palm or artichoke hearts would be divine in place of the olives. It would also be fun to make this with just two colors of tomatoes and the mozzarella pearls, if you're lucky enough to have tomatoes already.
Micki, the dressing has soybean oil, water, red and white wine vinegar, mustard, salt, sugar, Xanthum gum, black pepper, polyglycerol esters of fatty acids, sodium benzoate, potassium sorbate, citric acid, tartric acid, and spices. (There can't be more than a pinch of sugar, since there is 0 grams of sugar in this.) If I was going to try to make the dressing at home I'd mix white wine vinegar, a dash of red wine vinegar, finely minced garlic, a tiny bit of mustard, and salt and pepper, then whisk in olive oil until it tastes as strong as you'd like it. A dressing like Paul Newman's Original Vinaigrette would be a good substitute. I'll add that to the post.
We grow our own tomatoes and basil so this is a perfect choice for tonight. Thanks!
I love caprese salads like this. I bet it would also be great as a pasta sauce. This dish screams summer for me!
Kalyn, any chance you can list the ingredients in the recommended dressing that isn't available to most of us? No fair wetting our appetites and then discovering we can't buy it 🙁
Hi Kalyn! Looks great – I buy cherry toms in bulk and am always in need of a way to use them. Do you have any thoughts about what to use in place of the olives? My husband won't touch them. Maybe hearts of palm or artichoke hearts??
That looks like such a refreshing dish for summer, Kalyn! I've been getting all my meal ideas from your blog lately. Some of your recipes are perfect for the lazy low carb cook. I posted some potentially south beach friendly pancakes that you might want to peek at. 🙂
Keep up the cooking, Kalyn! Thanks a bunch.
Love that salad, quick to make for a great lunch.
Hi Kalyn, I have been a silent follower of your blog for a while. Your recipes are wonderful. I have tried a couple of your salad recipes and they all turned out very well! This one with tomatoes and mozzarella looks delicious! Thanks for sharing.
This looks so delicious! What a perfect summery dish. We have some tomato plants in our garden, and basil too. When the tomatoes are ready I really want to try this! Thanks for the recipe 😀