Tomato and Mozzarella Salad with a Spring Twist - photo 1
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Tomato and Mozzarella Salad with a Spring Twist

Vegetarian Dishes Salads 15 min Easy 23 wyświetleń ~24.06 PLN - (0)
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Description

Classic tomato and mozzarella salad (in the style of caprese) with a spring twist — fresh arugula and crunchy radishes. The dish is light, colorful, and quick to prepare; it combines the sweetness of ripe tomatoes, the creaminess of mozzarella, and the peppery freshness of basil. Perfect as an appetizer, a light lunch, or a side dish for grilled chicken or baked fish. It looks impressive thanks to the alternating arrangement of slices and green accents; the flavor is complemented by a simple dressing of olive oil and balsamic vinegar. It’s great for spring gatherings and family dinners.

Ingredients Used

Ingredients (9)

Servings:
4
  • Tomato 6.7 szt. (~800 g)
  • Mozzarella 400 g
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Basil 30 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Arugula 80 g
  • Radish 100 g
  • Balsamic vinegar 15 ml
💰 Szacowany koszt dania: ~24.06 PLN (6.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the tomatoes under running water and gently dry them with a paper towel. If you are using cherry tomatoes, cut them in half; if they are large, slice them into 4–6 mm thick slices. Check for any green or hard parts and remove them.

Ingredients: Tomato
Use a large cutting board and a sharp chef's knife. Cutting thinly and evenly will ensure an aesthetically pleasing plate.
2

Drain the mozzarella from the brine: place the balls on a colander or paper towel for 5 minutes, then gently pat dry. Cut the mozzarella into slices the same thickness as the tomatoes (4–6 mm). If the ball is large, keep the slices stacked to avoid crumbling the cheese.

Ingredients: Mozzarella
Use a sharp knife and a gentle touch — fresh mozzarella tends to tear. Drying will prevent the dressing from becoming too thin.

Sauce and assembly

3

In a small bowl, combine olive oil (30 g), salt (2 g), and freshly ground pepper (1 g). If you are using balsamic vinegar (optional), add 15 g and mix thoroughly with a fork or whisk until you achieve a smooth dressing. Taste and adjust with a pinch of salt if needed.

Ingredients: Olive oil, Salt, Black pepper, Balsamic vinegar
Use a small bowl and a spoon or mini whisk. The dressing should be slightly oily, not sour — if it is too sour, add a bit of olive oil.

Assembly

4

On a large, flat plate, alternately arrange a slice of tomato and a slice of mozzarella, slightly overlapping each other, to create a row or a circle. Tuck individual basil leaves between them — you can tear some of the leaves with your fingers to release their aroma.

Ingredients: Tomato, Mozzarella, Basil
Use a flat plate with a diameter of 26–30 cm for 4 servings. Arranging in a row looks modern, while in a circle looks classic.

Additions

5

If you are using arugula and radishes (optional), spread the arugula as a base for the arrangement or next to the plate, and place thin slices of radish on top for contrast in texture and color. Additionally, you can add more basil leaves for decoration.

Ingredients: Arugula, Radish, Basil
You can gently mix the arugula with the rest of the dressing before placing it on the plate — it will evenly coat the leaves with flavor.

Finishing

6

Drizzle the prepared dressing evenly (use a spoon to control the amount). Sprinkle with freshly ground pepper for aroma and possibly a small pinch of salt where needed. Serve immediately to keep the cheese creamy.

Ingredients: Olive oil, Salt, Black pepper
For drizzling, it's best to use a spoon or a small ladle — do not pour directly from the bottle to avoid too much vinegar.

Serving

7

Serve the salad as an appetizer or a light meal. It is best to serve it immediately after preparation, when the tomatoes are fresh and the mozzarella is creamy. A good addition is fresh bread or grilled baguette.

Ingredients: Tomato, Mozzarella, Basil
Use a wide plate and serve with two small bowls: one with extra olive oil, the other with balsamic vinegar for those who want to season.

Fun Fact

💡

Caprese salad originates from Campania in Italy and is meant to resemble the colors of the Italian flag: red, white, and green. In Poland, we often add local spring accents, such as arugula or radishes.

Best for

wiosenne przyjęcie lekki lunch przystawka do grilla

Tips

🍽️ Serving

Serve the salad fresh, do not leave it at room temperature for too long. For a nicer effect, grate some lemon zest on top (optional) or add a few drops of good balsamic vinegar just before serving.

🥡 Storage

It's best to consume the salad immediately. If there are leftovers, store the chopped ingredients separately in an airtight container in the fridge for up to 24 hours (first, dry the mozzarella). Do not freeze.

📸 Ugotowane przez społeczność

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