Kalyn's Kitchen

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 salad with cut-up pieces of Mozzarella if you can’t find the Mozzarella Pearls!

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Tomato, Olive, and Fresh Mozzarella Salad finished salad in serving bowl

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 this salad. The “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?

  • 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!

Tomato, Olive, and Fresh Mozzarella Salad process shots collage

How to make this salad:

(Scroll down for complete recipe with nutritional information.)

  1. Drain olives and fresh mozzarella pearls while you cut cherry tomatoes in half; place tomatoes in bowl.
  2. Cut olives and mozzarella pearls in half and put in bowl with tomatoes.
  3. Wash basil and spin dry in salad spinner or dry with paper towels, then chop or tear basil into small pieces.
  4. Mix chopped basil into vinaigrette dressing, then gently combine dressing with the tomato mixture.
  5. Season to taste with fresh ground black pepper and serve immediately.

Tomato, Olive, and Fresh Mozzarella Salad in serving bowl

More Recipes with Fresh Mozzarella:

Crustless Tomato-Basil Tarts
Baby Arugula Salad with Chicken, Mozzarella, and Tomatoes
Grilled Zucchini Caprese Stacks
Marinated Fresh Mozzarella with Herbs
Asparagus Frittata with Fresh Mozzarella

close-up shot of Tomato, Olive, and Fresh Mozzarella Salad finished salad in serving bowl

Tomato, Olive, and Fresh Mozzarella Salad

Yield 4 servings
Prep Time 10 minutes
Total Time 10 minutes

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


  1. 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.
  2. I used the Mozzarella pearls I found at Costco, but if you don't find those just cut fresh Mozzarella into cubes. 
  3. 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.
  4. I drained the olives and Mozzarella pearls, then cut the tomatoes, olives, and mozzarella all in half to make uniform sized pieces.
  5. Wash the fresh basil and chop. Do this right before you’re ready to mix it into the dressing.
  6. 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. 
  7. Mix the chopped basil into the vinaigrette.
  8. Gently combine the dressing with the cut tomatoes, olives, and mozzarella pearls, then season to taste with salt and freshly ground black pepper.
  9. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Tomato, Olive, and Fresh Mozzarella Salad thumbnail image of finished salad

Low-Carb Diet Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty summer is a great choice 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 if you’re making this for for South Beach or low-carb diets.

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 to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated with better photos and more information in 2021.

Tomato, Olive, and Fresh Mozzarella Salad Pinterest image

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    52 Comments on “Tomato, Olive, and Fresh Mozzarella Salad”

  1. I haven't seen those little mozzarella balls at Costco's but will have to check it out. I made something similar a few weeks ago for the kids, letting the tomato, mozzarella, basil, garlic salad sit at room temperature and then tossing it with hot pasta. Olives would have been a nice addition.

  2. I love salad. This is definitely a rainbow salad! Tomatoes and mozzarella looks so colourful, so beautiful… and I bet it tasted so delicious 🙂 This is totally new for me but it looks so yummy. Try to make tonight. Thanks so much for sharing.

  3. Cheryl, I feel the same way when I think about never eating at Le Parisien again. And the bank is now closed, and nothing is there.

  4. Thanks! I just had this for lunch – I'd been looking for something to use up my Costco mozzarella pearls and grape tomatoes. I'd figured on a Caprese-style thing, but did a search for something more interesting. The olives were a nice addition. My husband really enjoyed it too!

    BTW, I cried when I heard Le Parisien had closed. It was one of my favorite restaurants. I'd just gone there about 2 weeks earlier, and had no clue that it would be closing or I'd have gone every day until it was gone!

    I still practically cry (or scream) every time I go by the stupid bank parking lot where it used to be.

  5. Sorry I'm not keeping up on replies, but I'm reading all the comments as I post them.

    (Katrina, good job exercising restraint on the exclamation marks!)

  6. Just had to come back to bookmark this – such a beautiful salad made with all my favorites! (see, just one exclamation mark)

  7. This looked so good that I had to Twitter it. Great for summer!! Thanks, Kalyn!

  8. Hi Kalyn…that looks so refreshing and good! Thanks BTW for the link…


    best, Stephen

  9. I would still prefer olives with pits (more flavour in them) but that's just me. The whole salad embraces summer.

  10. Compliments!

  11. Now that looks very inviting! Can't wait to try it. Especially with finally growing my own herb garden this year. Have not tried fresh mozzarella yet, but have heard its great. Thanks for sharing.

  12. This looks like the perfect summer dish! If my Topsy Turvy Tomato Planter ever starts producing, I will have to whip this up!!!

  13. Few things beat the combination of fresh mozzarella and juicy tomatoes – yum!

  14. Great salad! I like the sound of the basil vinaigrette.

  15. This salad looks so delicious! My basil is growing nicely, if only my grape tomato plant would start following its lead! 🙂

  16. I love those little mozzarella balls from Costco — and I love black olives in salads, too. They are mild and don't overwhelm other ingredients. I have nine basil plants in the garden this summer, so I'm hoping for salads like this in August and September.

  17. Looks so yummi!

  18. I've been gone to a family party all afternoon and evening, but I'm thrilled that so many people want to try this. I promise you, it's easy and delicious!

  19. I got some of those fresh mozarella balls, I plan on dotting them on a pizza.

  20. I absolutely love this combination you have here. There's nothing better than tomatoes, mozzarella and basil — and now I'll throw in some kalamata olives as well. Good idea!

    I grow basil every year as well and dehydrate it for later. It works great. I make up my own little backpacker's pantry of herbs that I grow and dehydrate.