Pearly Strand Mozzarella Salad (Printable Version)

Vibrant salad with mozzarella pearls, cherry tomatoes, basil, and arugula finished with olive oil and balsamic glaze.

# What You'll Need:

→ 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

# How to Make It:

01 - Spread baby arugula evenly across a large serving platter.
02 - Distribute halved cherry tomatoes and fresh basil leaves over the arugula layer.
03 - Drape mozzarella pearls in a continuous strand or curved form atop the salad, ensuring even placement for visual appeal.
04 - Drizzle extra virgin olive oil evenly over the assembled ingredients, followed by a delicate drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper evenly to enhance flavor.
06 - Present immediately as a fresh and visually stunning appetizer or side dish.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make something restaurant-worthy on a Tuesday night without the stress.
  • The mozzarella pearls stay creamy and soft while everything else stays crisp, creating this perfect textural conversation on the plate.
  • It's the kind of dish that looks like you spent hours on it, even though you barely did.
02 -
  • Mozzarella pearls are temperature-sensitive; pull them from the cold just before serving so they're still soft and tender, not firm and rubbery.
  • If you dress this salad more than a few minutes before eating, the arugula will start to wilt and the tomatoes will release all their water, turning the whole thing into soup.
03 -
  • If your mozzarella pearls are too cold and firm, let them sit at room temperature for five minutes before serving so they regain their tender, creamy texture.
  • A crisp Pinot Grigio or sparkling water with lemon is the perfect companion to this salad, cutting through the richness of the cheese and oil.
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