Pearly Strand Mozzarella Salad (Printer-Friendly)

Mozzarella pearls and cherry tomatoes combine with basil and arugula for a fresh, flavorful salad.

# What You 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 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic glaze

→ Seasonings

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

# Directions:

01 - Spread baby arugula evenly across a large serving platter.
02 - Scatter halved cherry tomatoes and fresh basil leaves over the arugula.
03 - Drape mozzarella pearls in a continuous strand or artistic curve atop the salad ingredients.
04 - Drizzle extra virgin olive oil evenly over the arranged ingredients, then follow with a delicate drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately as a fresh appetizer or side.

# Expert Suggestions:

01 -
  • It takes fifteen minutes from start to table, yet looks like you spent hours perfecting it.
  • The combination of creamy, tangy, and peppery flavors works together without any cooking required.
  • It's naturally vegetarian and gluten-free, making it easy to share with almost anyone.
02 -
  • Never dress this salad more than a few minutes before serving, or the arugula will wilt and the mozzarella will become slippery.
  • If your mozzarella pearls come packed in liquid, drain them well and pat them dry with a paper towel—excess moisture is the enemy of good presentation.
03 -
  • The secret to this salad looking restaurant-quality is to think about negative space—don't crowd everything onto the platter; let the white background show through.
  • If you're serving this at a gathering, prepare it on a platter that's large enough that people can take reasonable portions without disturbing your careful arrangement.
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