Pearly Strand Mozzarella Salad (Printable)

Fresh mozzarella pearls with cherry tomatoes, basil, olive oil, and balsamic glaze create a colorful, easy salad.

# What You'll Need:

→ Produce

01 - 2 cups cherry tomatoes, halved
02 - 1 cup baby arugula
03 - 1/4 cup fresh basil leaves

→ Cheese

04 - 1 cup mozzarella pearls (ciliegine), drained

→ Dressings & Oils

05 - 3 tbsp extra virgin olive oil
06 - 1 tbsp balsamic glaze

→ Seasonings

07 - 1/2 tsp flaky sea salt
08 - 1/4 tsp freshly ground black pepper

# How to Make It:

01 - Arrange the baby arugula evenly on a large serving platter.
02 - Scatter halved cherry tomatoes and fresh basil leaves over the arugula layer.
03 - Carefully drape mozzarella pearls in a continuous strand or artistic curve on top of the salad ingredients.
04 - Evenly drizzle extra virgin olive oil over the salad followed by a subtle drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste.
06 - Present immediately as a refreshing appetizer or side dish.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes just 15 minutes, so you can impress people without stress.
  • Those mozzarella pearls burst with creamy richness against the sharp basil and bright tomatoes, creating a flavor combination that feels gourmet and simple at once.
  • It's naturally vegetarian and gluten-free, so you can make it for almost anyone without dietary worries.
02 -
  • Never let the mozzarella pearls sit at room temperature before serving because they'll soften and lose their shape, so keep them cold until the very last moment.
  • If you find your salad looks flat on the platter, prop up some of the ingredients with small pieces of tomato underneath to add height and shadow, which changes how the eye reads the whole composition.
03 -
  • Make sure your mozzarella pearls are completely drained and patted dry, otherwise they'll weep liquid onto the arugula and make it soggy within minutes of serving.
  • If you can, choose tomatoes that still smell faintly of the vine and buy your mozzarella from a place that keeps it in whey, not plastic, because that subtle difference in how it's stored affects how it tastes.
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