Festive Salad with Tomatoes, Basil and Mozzarella in a Creamy Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 8 to 10 servings
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5 tablespoons extra-virgin olive oil

3 tablespoons Champagne vinegar 

1 tablespoon minced shallots 

1 teaspoon Dijon mustard 

1 clove garlic, chopped 

Kosher salt and freshly ground black pepper 


3 ounces mixed field greens

1 head romaine lettuce, chopped 

Kosher salt and freshly ground black pepper 

1 pint cherry tomatoes, halved 

8.5 ounces small mozzarella balls (boccancini) 

3 tablespoons pine nuts, toasted 

15 fresh basil leaves, sliced 


  1. For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
  2. For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
  3. Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.