Summer Cherry Tomato and Fresh Mozzarella Salad

A Bowl of Summer Sunshine

Hello, my dear. Come sit. Let’s talk about summer in a bowl. This salad is pure sunshine. It tastes like a warm garden. I make it when the days are long and lazy.

It reminds me of my own grandma’s table. She grew tomatoes by her back door. The smell of basil and ripe tomatoes is summer itself. Doesn’t that smell amazing?

A Little Tomato Secret

We start with a tiny trick. We let the tomatoes sit with sugar and salt. This pulls out their sweet, tangy juice. That juice is magic. We turn it into the dressing.

Why does this matter? It makes the tomatoes even more “tomato-y.” It stops your salad from getting watery. You get all the flavor, none of the puddle. Fun fact: The salt helps break down the tomato’s walls. This lets all the lovely juices flow out.

Making the Magic Dressing

Now, we cook that tomato juice with balsamic and garlic. It simmers and gets thick. It becomes a sweet, dark syrup. My kitchen smells so good then.

Let it cool completely. Then whisk in the olive oil. This patience is important. A warm dressing would wilt our fresh cheese and basil. Good things take a little time, don’t they?

The Happy Mix-Up

Here is the fun part. In go the soft mozzarella cubes. Then handfuls of fresh, green basil. I still laugh at that. I once used so much basil my salad was very green!

Pour that cool, glossy dressing over everything. Toss it gently with your hands. Feel the cool cheese and slick tomatoes. Taste a piece. Add more salt if it needs it. Do you like more pepper or less? I always add a good crack.

Why This Simple Salad Matters

This isn’t just food. It’s a feeling. It teaches us to treat simple things with care. A tomato becomes something special. That is a good lesson for cooking and for life.

It also brings people together. I serve it right away with crusty bread. We sit and talk. What is your favorite summer food to share? Tell me, I’d love to know.

Your Turn in the Kitchen

Now you try it. Use the ripest tomatoes you can find. The better the parts, the better the whole. That’s another truth from the kitchen.

Will you make it for a picnic or a family dinner? Let me know how it turns out. And what would you add? Maybe a peach? I’m curious about your ideas.

Ingredients:

Ingredient	Amount	Notes
Cherry tomatoes	1.5 lbs (approx. 680g)	Quartered
Sugar	1 teaspoon
Salt	1/4 teaspoon + to taste	Plus extra for seasoning
Black pepper	To taste	For seasoning
Balsamic vinegar	2 tablespoons
Garlic	1 clove	Minced
Extra virgin olive oil	1/4 cup (60ml)
Fresh mozzarella cheese	8 oz (225g)	Cubed
Fresh basil	1/4 cup	Chopped

Instructions

Step 1: Put your quartered tomatoes in a big bowl. Sprinkle them with the sugar and a quarter-teaspoon of salt. Let them sit for 30 minutes. This draws out their sweet, juicy flavor. Then, spin them in a salad spinner to remove seeds and extra liquid. (A hard-learned tip: Letting them rest is the secret to a dressing that isn’t watery!). Pour the tomato juice from the spinner into a small pan. You should have about half a cup. Doesn’t that color look lovely already?

Step 2: Now, add the balsamic vinegar and garlic to the tomato juice in your pan. Let it simmer on medium heat for about 5 minutes. It will bubble and thicken into a glossy syrup. You need about three tablespoons. Let it cool completely off the heat. I still laugh at the time I didn’t let it cool! Once cool, whisk in your olive oil. What’s your favorite smell from the kitchen? Share below!

Step 3: Grab your bowl of tomatoes again. Add the soft mozzarella cubes and your chopped basil. Pour that beautiful, cool dressing over everything. Gently toss it all together with your hands or a big spoon. Give it a little taste. Does it need a pinch more salt or pepper? Now it’s ready to serve immediately. This salad is best when it’s fresh and the cheese is still cool.

Creative Twists

This salad is a perfect friend for other flavors. Try adding some fun twists! Add juicy peach slices for a sweet surprise. Swap basil for fresh mint leaves for a cooler taste. Sprinkle with toasted pine nuts for a little crunch. Which one would you try first? Comment below!

Serving & Pairing Ideas

I love this salad with simple, grilled chicken. It’s also wonderful piled on top of crunchy garlic bread. For a pretty plate, serve it on a big platter with green leaves around the edge. To drink, a chilled glass of crisp rosé wine is lovely for grown-ups. For everyone, try sparkling water with a squeeze of lemon. Which would you choose tonight?

Keeping Your Salad Fresh and Bright

This salad is best eaten right away. The tomatoes get soft if they sit too long. But you can prepare parts of it ahead.

Make the dressing a day early. Keep it in a jar in the fridge. Cut the cheese and basil just before serving.

I once made the whole salad for a picnic. It was a bit soggy by lunchtime. Now I pack everything separately.

Batch cooking the dressing saves you time. It means a fresh, tasty meal is minutes away. That matters on a busy weeknight.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Snags

Is your salad too watery? The tomato spinning step is key. It removes extra seeds and juice.

I remember when I skipped that step. My beautiful salad became a soup! Now I never skip it.

Is your dressing too sharp? Let the garlic mellow in the warm vinegar. Cooling it fully is important too.

Is the flavor just okay? Always taste at the end. A pinch more salt makes everything sing.

Fixing small problems builds your cooking confidence. Getting the flavors right makes the meal special. That matters for your joy in the kitchen.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free?

A: Yes, all the ingredients are naturally gluten-free. It is a safe choice for most.

Q: Can I make it ahead?

A: Prep the dressing and tomatoes ahead. But mix in the cheese and basil last minute.

Q: What if I don’t have balsamic?

A: A little red wine vinegar works too. The flavor will be different but still good.

Q: Can I double the recipe?

A: Absolutely! Just use a much bigger bowl. You might need to spin the tomatoes in batches.

Q: Any optional add-ins?

A: A handful of toasted pine nuts is lovely. Fun fact: Toasting nuts makes their flavor warmer and richer.

Which tip will you try first?

From My Kitchen to Yours

I hope you love this taste of summer. It reminds me of lunches on my porch. The sun is warm and the food is simple.

Cooking should be fun, not stressful. My door is always open for a chat. Tell me about your kitchen adventures.

Have you tried this recipe? I would love to hear your story. Please leave a comment below.

Happy cooking!

—Fiona Brooks.