Pearly Strand Mozzarella Salad (Printable View)

Vibrant salad featuring mozzarella pearls, cherry tomatoes, basil, olive oil, and balsamic glaze.

# 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 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

# How To Make It:

01 - Spread the baby arugula evenly across a large serving platter.
02 - Scatter halved cherry tomatoes and fresh basil leaves over the arugula.
03 - Drape the mozzarella pearls in a continuous strand or elegant curve on top of the salad ingredients.
04 - Evenly drizzle extra virgin olive oil over the entire salad, followed by a delicate drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste, then serve immediately as a vibrant appetizer or side dish.

# Expert Advice:

01 -
  • Ready in 15 minutes with zero cooking, perfect for when you want something fresh but refuse to fuss.
  • The mozzarella pearls create an elegant presentation that makes you look far more confident in the kitchen than you probably feel.
  • Each bite layers creamy, tangy, and peppery all at once—textures that genuinely surprise you.
02 -
  • Wet ingredients are the enemy here; make sure your tomatoes aren't swimming in excess juice and your mozzarella pearls are properly patted dry before they touch the salad.
  • Temperature matters more than you'd think—if your tomatoes came from the fridge, let them sit out for ten minutes so they actually taste like something instead of cold water.
03 -
  • If you're making this ahead, keep the components separate and assemble only right before serving—even five minutes of sitting makes a difference.
  • Cold salad plates are a small luxury that keeps everything crisp longer and makes the eating experience feel intentional.
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