Tomato and mozzarella salad

A tomato and mozzarella salad is an Italian summer favourite.

Amending the recipe can be difficult as it is already amazing as it is, but you can put your own twist on it by dressing it using a basil infused olive oil and an infused balsamic, allowing you to create Michelin star food in your own kitchen, for a fraction of the price.


  • 1 pack of mozzarella or mini mozzarella balls
  • Handful of cherry tomatoes
  • Handful pitted black olives
  • 3/4 spring onions
  • 1 sliced avocado
  • 1/2 a chopped cucumber
  • Classic balsamic: 1 tablespoon
  • Sicilian Olive Oil: 3 tablespoons
  • Fresh basil: 3 tablespoons, finely chopped
  • Garlic: 1 clove, crushed
  • Sea salt & freshly ground pepper: a pinch


  • Drain and slice the mozzarella, halve the cherry tomatoes, pit the olives, slice the spring onions, avocado and cucumber.
  • Add to a bowl and season with salt and black pepper.
  • On a very low heat, gently warm the Olive Oil and crushed garlic in a saucepan for a couple of minutes, until the garlic has softened.
  • Remove from the heat, add the balsamic vinegar and chopped basil.
  • Stir well and pour over the arranged salad. Garnish with fresh basil leaves and serve with oven-warmed ciabatta.
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