Description
A vibrant Mediterranean salad with tomatoes, olives, mozzarella, and herbs dressed in a tangy olive oil-vinegar-lemon vinaigrette. Ideal as an appetizer or side that shines with fresh summer flavors.
Ingredients
Tomatoes 1 lb (cut into large wedges)
Mixed pitted olives 1 cup (e.g., Kalamata, Castelvetrano)
Shallot 1 (peeled and minced)
Capers 1 tablespoon (drained, rinsed if too salty)
Mozzarella pearls 1 cup (or bite-sized pieces)
Fresh basil leaves 4 large (finely chopped)
Fresh parsley 1 tablespoon (finely chopped)
Extra virgin olive oil 1/4 cup
Apple cider vinegar 2 tablespoons (substituted for red wine vinegar)
Lemon juice 2 tablespoons (from 1 lemon)
Salt and pepper to taste
Instructions
Cut tomatoes into large wedges and layer in a large glass or ceramic dish.
In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, shallot, capers, basil, parsley, salt, and pepper.
Pour dressing over tomatoes and mozzarella pearls.
Garnish with additional herbs if desired.
Chill for at least 1 hour before serving to let flavors meld.
Notes
Use vine-ripened tomatoes for peak flavor.
Substitute red onion if needed.
Rinse capers under water to reduce saltiness.
Marinate up to 2 days for deeper flavor.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Category: Salad
- Method: Marinating
- Cuisine: Italian