Pearly Strand Mozzarella Salad (Print Version)

Vibrant blend of mozzarella pearls, cherry tomatoes, basil, olive oil, and balsamic glaze in a fresh salad.

# Components:

→ Produce

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

→ Cheese

04 - 1 cup mozzarella pearls (ciliegine), drained

→ 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

# Preparation Steps:

01 - Evenly spread baby arugula on a large serving platter.
02 - Scatter halved cherry tomatoes and fresh basil leaves over the arugula.
03 - Drape mozzarella pearls in a continuous strand or elegant 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 evenly over the salad.
06 - Present immediately as a vibrant appetizer or side dish.

# Expert Advice:

01 -
  • It looks like you fussed for hours when you actually spent fifteen minutes throwing it together.
  • The combination of creamy mozzarella, bright tomato, and peppery arugula feels indulgent without being heavy.
  • It's naturally vegetarian and gluten-free, so you can serve it to almost anyone.
02 -
  • Wet mozzarella pearls will ruin your salad; I learned this the hard way when I didn't drain mine properly and ended up with a soggy mess.
  • The quality of your olive oil matters enormously here—it's doing most of the flavor work, so this is not the time to grab the cheap bottle.
  • This salad does not keep; it needs to be eaten immediately for the best texture and presentation.
03 -
  • Pat your mozzarella pearls completely dry with a clean towel; moisture is the enemy of a beautiful presentation and crisp arugula.
  • Taste your tomatoes before you commit to the seasoning—some are naturally sweeter and saltier, and you might need less flaky salt than the recipe suggests.
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