Pearly Strand Mozzarella Salad (Printer-Friendly)

Fresh mozzarella pearls layered over arugula, cherry tomatoes, and basil with olive oil and balsamic glaze.

# What You 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

# Steps:

01 - Arrange the baby arugula evenly on a large serving platter.
02 - Scatter the halved cherry tomatoes and fresh basil leaves over the arugula.
03 - Drape the mozzarella pearls in a continuous strand or elegant curve across the salad, resting atop the other ingredients.
04 - Evenly drizzle extra virgin olive oil over the salad followed by a delicate drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper over the salad to taste.
06 - Present immediately as a fresh, visually appealing appetizer or side dish.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes, but looks like you've been planning it all week.
  • The mozzarella pearls give you that restaurant-quality move without any actual skill required.
  • It's naturally vegetarian and gluten-free, so it works for almost any table.
02 -
  • Never arrange this salad more than ten minutes before serving, or the mozzarella will start to absorb moisture and lose its clean, delicate texture.
  • If your balsamic is too thin and runny, it will overwhelm the other flavors—use a good glaze, not regular vinegar.
03 -
  • Drain your mozzarella pearls thoroughly and chill them for at least an hour before serving—the cold is part of what makes them taste so fresh and bright.
  • Use a large platter rather than individual plates so everyone can see and appreciate the whole composition before you serve it.
Return