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

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 8 to 10 servings
Save Recipe



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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Quinoa Salad

Cowboy Chopped Salad

Orzo Salad

Easy Greek Salad

Mixed Green Salad

Quick Italian Salad

Tomato, Onion, and Cucumber Salad

Best Tomato Soup Ever