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    Cherry Tomatoes and Mozzarella Salad

    Published June 30, 2013. This post may contain affiliate links. Please read my disclosure policy.

    Gosh I love tomatoes!  Only problem is they are really only fresh for a few months out of the year, but when ever they are in season I try to use them in as many places as I can.  with a bunch of left over cherry tomatoes, why not make a salad out of them.  I had some delicious purple, red, and yellow cherry tomatoes so the recipe was going to be simple.  Whip up a quick vinaigrette throw in some fresh basil and boom, I’ve got an amazing refreshing cherry tomatoes and mozzarella salad!

    Cherry Tomato and Buffalo Mozzarella Salad

    Let's Cook - Chef Billy Parisi

    Cherry Tomatoes and Mozzarella Salad

    This refreshing Cherry Tomato and Mozzarella Salad is the perfect side dish to any meal. Also, learn how to make a homemade balsamic vinaigrette.
    Servings: 12
    Prep Time: 15 minutes
    Total Time: 15 minutes


    • 6 cups of assorted cherry tomatoes cut in half
    • 2 cups of mini buffalo mozzarella balls, rinsed
    • 1/4 cup of chiffonade fresh basil
    • 1/4 cup of balsamic vinegar
    • 1/3 cup of olive oil
    • 1/2 teaspoon of sugar
    • 1 small diced small shallot
    • Kosher salt and fresh cracked pepper to taste


    • In a small bowl whisk together vinegar, olive oil, sugar, shallots, salt and pepper until combined to make a balsamic vinaigrette and set aside.
    • In a separate bowl toss together tomatoes and buffalo mozzarella until combined. Season with salt and pepper and dress with desired amount of balsamic vinaigrette. Garnish with fresh basil leaves and serve.


    Calories: 125kcalCarbohydrates: 5gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 14mgSodium: 86mgPotassium: 188mgFiber: 1gSugar: 3gVitamin A: 940IUVitamin C: 17.2mgCalcium: 427mgIron: 0.7mg
    Course: Appetizer, Salad, Side Dish
    Cuisine: American