Paula's Mozzarella and Tomato Salad

Total Time:
10 min
10 min

4 servings

  • 2 large ripe tomatoes, peeled and sliced 1/4-inch thick
  • 8 ounces fresh mozzarella, sliced 1/4-inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 fresh basil leaves

Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.

Sprinkle with the salt and pepper.

Drizzle with the oil.

Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    12 Reviews
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    Thank You so much! Forgot I had to fix a salad. took more time to run down the street to get the cheese than to make the salad. I think it was everyones favorite dish.
    I added avacado slices and put this in a sub roll with balsamic vinegar.
    Very simple, very tasty! My eldest son and husband ate almost all of it. Luckily they left me at least one slice.
    Another additiion along with the balsamic vinegar is fresh garlic. I chop a clove of garlic for a small batch and accordingly for however much I am fixing. I have also found that the jarred freeze-dried basil leaves are not bad at all when good fresh basil is not available. My brand is Litehouse.
    This took all of 5 minutes to serve to my three kids, and 20 seconds for them to make it disapear. Great for a quick snack in this hot & humid weather.

    I made two just for me one with Olive oil and one with balsamic.

    I love balsamic vinaigrette, but I think it took away the fresh clean taste of the dish.
    Absolutely delicious and easy. I added a little balsamic vingar for extra flavor. I will be making this again.
    If you want to jazz this up a bit, splash on some baslamic vinegar. Yum!
    I diced the tomatoes very small and used grated mozzarella. After letting it chill in the fridge, I served it with French bread sliced thinly then toasted. It was a big hit at my party last night. I had only a tiny bit left over after everyone left.
    Using the best possible (preferably homegrown) tomatoes, there's nothing better on this earth than this simple salad. This is the time to break out that extra-price extra virgin olive oil!
    I fixed the mozzarella and tomato salad for my husband, who is an avid tomato lover. He was hooked.
    instruction is so easy to follow and it tastes just exactly the same one served and made by professional chefs. if you only have few minutes left to make an appetizer, pick this and your guests won't notice the rush, since it will still come out presentable and exotic
    Great as a starter dish and as a snack!
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    Not what you're looking for? Try:

    Tomato, Mozzarella, and Basil Salad

    Recipe courtesy of Ina Garten