Save to Pinterest My neighbor brought over a bag of tomatoes from her garden one August afternoon, the kind so red and heavy they nearly burst in your hands. I had leftover chicken in the fridge and some mozzarella I'd grabbed on a whim, and suddenly I was assembling this salad on my counter without a plan. The basil growing wild in my window box added the final touch, and what started as scraps became one of those meals you can't stop thinking about. It's been my go-to ever since when the weather turns warm and I want something that tastes like sunshine on a plate.
I made this for my sister's birthday last year because she mentioned wanting something light but special. She took one bite and immediately asked if I'd opened a secret Italian restaurant in my kitchen. The way the balsamic glaze pooled around the tomatoes and mozzarella, catching the basil just right, it looked almost too pretty to eat. Almost. We devoured every last bite while sitting on the back porch, and she still texts me photos whenever she makes it herself.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): Look for breasts that are roughly the same thickness so they cook evenly, and if one side is thicker, pound it gently with your palm or a rolling pin.
- Olive oil (1 tbsp for chicken): This keeps the chicken from sticking and helps the seasonings cling; don't skip it or you'll end up with sad, dry meat.
- Salt (1/2 tsp for chicken): Season generously because underseasoned chicken is the fastest way to ruin an otherwise perfect salad.
- Black pepper (1/4 tsp for chicken): Freshly cracked makes a noticeable difference in flavor, but pre-ground works in a pinch.
- Dried Italian herbs (1/2 tsp, optional): A little oregano and thyme add depth, but if you forget them, the dish still shines.
- Ripe tomatoes (3 medium, sliced): Use the ripest, reddest tomatoes you can find; pale or mealy ones will disappoint you and everyone else.
- Fresh mozzarella cheese (200 g, sliced): The soft, water-packed kind is what you want here, not the rubbery stuff that comes pre-shredded.
- Fresh basil leaves (1 cup): Tear them by hand instead of chopping to avoid bruising and bitterness, and use the biggest, most fragrant leaves you can find.
- Mixed salad greens (100 g, optional): Arugula adds a peppery bite, but butter lettuce keeps things mild and sweet.
- Extra virgin olive oil (2 tbsp): Spend a little more on a good bottle because this is where the dressing gets its richness.
- Balsamic glaze or reduction (2 tbsp): The thick, syrupy kind drizzles beautifully; if you only have regular balsamic vinegar, simmer it down for a few minutes first.
- Honey (1 tsp, optional): This balances the acidity and makes the dressing cling to everything in the best way.
Instructions
- Fire Up the Grill:
- Preheat your grill or grill pan over medium-high heat until you can feel the warmth rising when you hover your hand a few inches above it. A properly heated surface gives you those gorgeous char marks without drying out the chicken.
- Season the Chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle evenly with salt, pepper, and Italian herbs if you're using them. Press the seasonings in gently so they stick and don't fall off when the chicken hits the heat.
- Grill Until Golden:
- Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side, resisting the urge to flip it constantly. You'll know it's ready when the juices run clear and the internal temperature hits 165°F (74°C).
- Rest and Slice:
- Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it thinly on the diagonal for the prettiest presentation.
- Build the Base:
- Arrange the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them in a pattern or scattering them casually depending on your mood. Tuck in the mixed greens if you're using them.
- Add the Chicken:
- Layer the warm chicken slices over the salad, letting them overlap slightly. The heat from the chicken will soften the mozzarella just a bit, which is exactly what you want.
- Whisk the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey until smooth and glossy. Taste it and adjust the salt and pepper until it makes your taste buds sing.
- Drizzle and Serve:
- Pour the dressing evenly over the entire salad just before serving, making sure every bite gets a little bit of that tangy sweetness. Serve immediately while the chicken is still warm and the mozzarella is starting to melt at the edges.
Save to Pinterest There's something about the way this salad looks on the table that makes people slow down and actually sit together. I've served it at casual weeknight dinners and fancy summer gatherings, and every time, someone lingers over their plate, savoring each bite instead of rushing through. It's not just food; it's a reason to pause, talk, and enjoy the moment. That's when I realized some recipes aren't just about feeding people, they're about creating space for connection.
Making It Your Own
If you want to skip the chicken entirely, this salad stands strong on its own as a vegetarian stunner. I've added sliced avocado for creaminess, toasted pine nuts for crunch, and even grilled peaches when I'm feeling adventurous. A handful of arugula in place of mixed greens gives it a peppery kick that pairs beautifully with the sweet balsamic glaze. Once you get the basic formula down, you can riff on it endlessly depending on what's in your fridge or garden.
Serving Suggestions
This salad shines brightest when served on a big platter in the center of the table, family style, so everyone can help themselves. I like to pair it with a crusty baguette or garlic bread for soaking up the dressing that pools at the bottom. A crisp Sauvignon Blanc or light Pinot Grigio cuts through the richness of the mozzarella and complements the acidity of the tomatoes perfectly. If you're feeding a crowd, double the recipe and watch it disappear faster than you'd expect.
Storage and Leftovers
If you have leftovers (which is rare), store the chicken, salad components, and dressing separately in airtight containers in the fridge. The chicken will keep for up to three days and tastes great cold, sliced thin and tucked into a sandwich or wrap. The tomatoes and mozzarella are best eaten within a day, as they start to release water and lose their texture. Assemble individual portions as needed instead of dressing the whole salad at once, and you'll have fresh, vibrant lunches ready to go all week.
- Keep the basil leaves whole and add them fresh each time you plate a serving for maximum flavor and color.
- If the balsamic glaze thickens in the fridge, let it sit at room temperature for a few minutes or warm it gently in the microwave for 10 seconds.
- Leftover grilled chicken can be chopped and tossed with pasta, pesto, and cherry tomatoes for an entirely different meal the next day.
Save to Pinterest This salad has become my summer anthem, the dish I make when I want to feel like I'm on vacation without leaving my kitchen. I hope it brings you as much joy and as many happy moments around the table as it's brought me.
Questions & Answers
- → How do I prevent the chicken from drying out?
Grill the chicken for 6-7 minutes per side over medium-high heat until cooked through. The key is not overcooking—use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Always let the chicken rest for 5 minutes after grilling before slicing.
- → Can I make this salad ahead of time?
Prepare the components separately and store them in the refrigerator. Grill the chicken and slice it, keep tomatoes and mozzarella separate, and store the dressing in a sealed container. Assemble the salad and add the dressing just before serving to maintain freshness and prevent the greens from wilting.
- → What type of mozzarella works best?
Fresh mozzarella or buffalo mozzarella delivers the best flavor and texture. Avoid pre-shredded mozzarella, which contains additives. Buffalo mozzarella offers a richer, creamier taste, while regular fresh mozzarella provides a mild, delicate flavor.
- → How do I make this vegetarian?
Simply omit the chicken and add extra protein like grilled tofu, chickpeas, or beans. Increase the amount of mozzarella and fresh basil, or add nuts like pine nuts or walnuts for crunch and nutritional balance.
- → What can I substitute for balsamic glaze?
Use regular balsamic vinegar reduced on low heat for 10-15 minutes, or try apple cider vinegar, red wine vinegar, or lemon juice. For sweetness, mix vinegar with a touch of honey or maple syrup to mimic the glaze's depth.
- → Is this salad naturally gluten-free?
Yes, as written it's gluten-free. However, always check the labels on balsamic glaze and Italian herbs for potential hidden gluten or cross-contamination warnings, especially if serving someone with celiac disease or gluten sensitivity.