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–+ servings
Glossy Tomato Basil Salad with white mozzarella and sliced onions fills a bowl.

Tomato Basil Salad

5 from 1 vote
Aliana Recipes
A bright, refreshing side dish featuring sweet cherry tomatoes, creamy bocconcini, and fresh basil tossed in a tangy homemade balsamic vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings:4 people
Course:Dinner
Cuisine:American, Italian
Calories:260kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cherry tomatoes Halved
  • ⅓ cup shallots Sliced thin
  • 1 cup bocconcini Small mozzarella balls
  • 20 leaves fresh basil Chopped chiffonade (thin ribbons), divided
  • ¼ cup extra virgin olive oil For the dressing base
  • 3 tablespoons balsamic vinegar Provides a sweet, tangy bite
  • ½ teaspoon salt Or to taste
  • ½ teaspoon pepper Or to taste

Equipment

  • 1 Large serving bowl For tossing the salad
  • 1 Small mixing bowl For whisking the dressing
  • 1 Whisk To emulsify the oil and vinegar
  • 1 Sharp knife For halving tomatoes and slicing shallots

Method
 

  1. Add the halved cherry tomatoes, thinly sliced shallots, bocconcini, and half of the fresh basil to a large serving bowl.
    Hands toss glossy cherry tomatoes with sliced red onions and soft mozzarella pearls.
  2. Whisk the extra virgin olive oil, balsamic vinegar, salt, and pepper together in a separate small bowl to emulsify the dressing.
  3. Pour the balsamic mixture over the tomatoes and toss everything gently to coat completely.
  4. Sprinkle the remaining basil ribbons over the top of the dish for a vibrant, aromatic garnish before serving.
    Hands tear fresh green basil leaves over halved cherry tomatoes and white mozzarella pearls.

Nutrition

Serving: 150g (1 generous scoop)Calories: 260kcalCarbohydrates: 9gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 20mgSodium: 380mgPotassium: 290mgFiber: 2gSugar: 6gVitamin A: 1200IUVitamin C: 25mgCalcium: 180mgIron: 1.1mg

Notes

Allow the assembled salad to sit at room temperature for about ten minutes before serving so the tomatoes can absorb the dressing and release their natural juices.