Pearly Strand Mozzarella Salad (Printer-friendly)

Fresh mozzarella pearls atop arugula, cherry tomatoes, basil, with olive oil and balsamic for a vibrant salad.

# What You Need:

→ Produce

01 - 2 cups halved cherry tomatoes
02 - 1 cup baby arugula
03 - 1/4 cup fresh basil leaves

→ Cheese

04 - 1 cup drained mozzarella pearls (ciliegine)

→ Dressings & Oils

05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic glaze

→ Seasonings

07 - 1/2 teaspoon flaky sea salt
08 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - Spread baby arugula evenly across a large serving platter.
02 - Distribute halved cherry tomatoes and fresh basil leaves over the arugula bed.
03 - Drape mozzarella pearls in a continuous strand or artistic curve atop the salad ingredients.
04 - Drizzle extra virgin olive oil evenly over the salad, followed by a light drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste, then serve immediately.

# Top Tips:

01 -
  • It's a show-stopper that requires zero cooking and almost no skill, leaving you calm instead of stressed before guests arrive.
  • Those bursts of creamy mozzarella against the bright acidity of tomatoes feel luxurious without pretension.
  • You can have it on the table faster than ordering takeout, which has saved me more than once.
02 -
  • Drain and pat those mozzarella pearls dry, or they'll weep liquid that will make your beautiful salad look sad within minutes.
  • Assemble this salad only when you're ready to serve it; arugula wilts if it sits dressed for long, and the whole point is that fresh, bright moment on the plate.
03 -
  • Use a platter you love; the presentation is half the dish, and a beautiful surface makes everything look more intentional.
  • Buy mozzarella pearls from the fresh cheese counter rather than pre-packaged when possible—they drain better and taste brighter.
Go Back