Gluten Free Mozzarella and Tomato Salad (Edit recipe)

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This mozzarella and tomato salad offers a burst of fresh, vibrant flavors, making it an ideal side dish or appetizer to satisfy your palate. It's a wonderful way to make the most of ripe tomatoes, whether during the peak of summer, as the season winds down, or in regions with an extended tomato season. In late August, my sister-in-law's garden was brimming with tomatoes, inspiring me to create this timeless recipe. Plus, it's another naturally gluten free dish, provided you double-check your ingredients, including the balsamic vinegar.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

1 cup Grape Tomatoes, halved or quartered
12 oz Marinated Mozzarella Cheese Balls (BelGioioso), halved or quartered
2 Tbsp Extra Virgin Olive Oil, use marinated oil from the mozzarella container
1 Tbsp Balsamic Vinegar, high-quality aged balsamic vinegar
1 bunch fresh Basil, chiffonade or torn

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin by halving or quartering the grape tomatoes, depending on their size.
Quarter the marinated mozzarella pearls to create bite-sized pieces.
Add a few tablespoons of the marinated oil from the mozzarella container to a mixing bowl.
Drizzle in 1-2 tablespoons of thick, aged balsamic vinegar to the bowl.
Tear or chiffonade fresh basil leaves and add them to the mixture.
Toss all the ingredients together to combine, ensuring that the tomatoes and mozzarella are coated in the vinaigrette.
Allow the salad to sit for at least 30 minutes to marinate and meld the flavors together.
Serve by the spoonful as a delightful salad or pair it with slices of garlicky baguette for an extra treat.

Notes

For the best flavor, opt for a high-quality aged and thick balsamic vinegar like Villa Manodori Balsamic Vinegar. Adjust the size of your grape tomatoes and mozzarella pearls by halving or quartering them to suit your preferred bite size. While you can use regular oil, the marinated oil from the mozzarella container enhances the salad's taste. Throughout the preparation, season to your taste, whether by adding more balsamic vinegar, an extra drizzle of oil, or additional basil leaves. Just remember, it's easier to add more than to take away, so measure with your heart as you go, and enjoy your naturally gluten free creation!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	469
Fat:	46 g
Carbohydrates:	8 g
Protein:	10 g
Cholesterol:	30 g
Sodium:	135 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.