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    Home » Salads » Grape Tomato Mozzarella Salad

    Grape Tomato Mozzarella Salad

    Published: Aug 28, 2019 · Modified: Aug 9, 2021 by Sula · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    I love tomato season

    I love this time of year. It’s the time of the harvest and there’s such an abundance of fresh vegetables available. So many of these veggies are available year-round but let’s face it, they taste best in season. For example, grape tomatoes, there’s a little extra sweetness in every bite. I bought them in bulk last week and snacked my way through in two days.

    Tomatoes are the star of this Grape Tomato Mozzarella Salad

    This recipe his heavily adapted from one of my America's Test Kitchen cookbooks. It takes the grape tomato from snack to salad while still maintaining a “star of the show” status. The flavors are reminiscent of my Caprese Pasta Salad, only without the pasta. So, if you prefer a low carb version, this tomato salad might be for you!

    grape tomato mozzarella salad, top down image in a white bowl

    How to make Grape Tomato Mozzarella Salad

    The challenge with juicy tomatoes

    The juiciness that makes tomatoes so tasty can sometimes be a drawback in a salad. Too many cut tomatoes = soupy liquid in the bottom of the bowl. So this recipe treats the tomatoes first with a little sugar and salt and then the liquid is separated out to become the base for the dressing.

    Shopping opportunity! Owning a salad spinner would come in real handy for this. Since I do not, I’ll lead you through my workaround. (And maybe go shopping later).

    Extract the juice for the dressing

    First, cut the tomatoes and place them in a bowl with ½ tsp sugar and ¼ teaspoon salt. Mix and let sit for at least 30 minutes. Then, transfer the tomatoes to a large colander placed over a bowl.

    spoon squeezing juice from tomatoes

    Using a large spoon, press the tomatoes to expel liquid.

    tomato juice pouring througha sieve to strain out the seeds

    The goal is about ⅓ cup of liquid, from which the seeds are strained.

    boiling red liquid in  small saucepan

    Then place the liquid in a small pan with minced shallot and some balsamic vinegar. Bring it to a boil to cook for 6-8 minutes until reduced.

    Transfer to a small bowl to cool before whisking in olive oil to make the final dressing.

    Add the dressing to make Grape Tomato Mozzarella salad

    • tomatoes, mozzarella pearls and basil in a bowl
    • grape tomato mozzarella salad, top down image in a white bowl

    Once the dressing is ready, add it to the tomatoes, mozzarella pearls, and torn basil leaves to make Grape Tomato Mozzarella Salad.

    pin for grape tomato mozzarella salad

    A fresh and flavorful side salad for any meal!

    grape tomato mozzarella salad in a serving bowl
    5 from 3 votes
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    Grape Tomato Mozzarella Salad

    Delicious!
    Prep Time10 mins
    Cook Time8 mins
    Total Time18 mins
    Course: Salad
    Cuisine: American
    Servings: 4
    Calories: 244kcal
    Author: Sula

    Ingredients

    • 16 oz grape tomatoes halved
    • ½ teaspoon sugar
    • Salt and pepper
    • ½ shallot minced
    • 2 teaspoon balsamic vinegar
    • 1½ TB olive oil extra virgin
    • ½ cup fresh basil torn
    • 8 ounces mozzarella cheese pearls

    Instructions

    • Halve the tomatoes and toss with sugar and ¼ teaspoon salt in a bowl. Let sit for 30 minutes. If you have a salad spinner, use this to separate the seeds and excess liquid from the tomatoes. If you don’t have a salad spinner, transfer the tomatoes to a large colander placed over a bowl. Use a large spoon to press the tomatoes and expel the liquid. Stir and press again several times to remove as much liquid as possible. Tomatoes are juicy!
    • Return tomatoes to bowl. Using a fine-mesh strainer, strain the tomato liquid into a measuring cup to make ⅓ to ½ cup. Discard any additional liquid and seeds.
    • In a small saucepan, bring the tomato liquid, balsamic vinegar and minced shallot to a boil. Reduce to medium heat and cook for 6-8 minutes to reduce the liquid. Transfer to a small bowl and let cool to room temperature, about 5 minutes.
    • Whisking constantly, drizzle in the oil. Season with salt and pepper, to taste.
    • Separate the mozzarella pearls (or drain, if packed in liquid) and pat dry with a paper towel. Add dressing, basil and mozzarella to tomatoes and toss gently to coat.

    Nutrition

    Calories: 244kcal | Carbohydrates: 7g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 362mg | Potassium: 334mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1486IU | Vitamin C: 16mg | Calcium: 305mg | Iron: 1mg

    Nutrition values are estimates only, using online calculators. Please verify using your own data.

    More easy salads for summer

    Everyone loves a good Potato Salad or Coleslaw. But for an even simpler salad, try making Salt n Squeeze Slaw.

    « Green Smoothie
    Salt ‘n Squeeze Slaw »

    Filed Under: Salads Tagged With: Salads and sides

    Reader Interactions

    Comments

    1. Big Trouble

      August 30, 2019 at 8:06 am

      5 stars
      That's really smart to get the juice out of the tomato, Sula! Good thinking!

      Reply
      • Sula

        August 31, 2019 at 6:49 pm

        Thank you 🙂

        Reply

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