Pearly Strand Mozzarella Salad (Print View)

Delicate mozzarella pearls draped over fresh arugula, tomatoes, and basil with olive oil and balsamic glaze.

# Components:

→ 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

# Directions:

01 - Evenly spread baby arugula on a large serving platter.
02 - Distribute halved cherry tomatoes and fresh basil leaves over the arugula evenly.
03 - Drape mozzarella pearls in a continuous strand or artistic curve across the salad ensuring they rest atop the other ingredients.
04 - Drizzle extra virgin olive oil evenly over the salad, followed by a fine drizzle of balsamic glaze.
05 - Sprinkle with flaky sea salt and freshly ground black pepper to taste, then serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes—no cooking required, just beautiful assembly.
  • Those creamy mozzarella pearls burst with every bite against the peppery arugula and bright tomatoes.
  • It's the kind of salad that makes people stop mid-conversation to ask what it is.
02 -
  • Mozzarella pearls are delicate and absorb flavors—dress the salad just before serving or they'll turn soft and sad.
  • The temperature matters more than you'd think; chill your platter and ingredients beforehand so every bite stays cool and fresh.
03 -
  • Pat your mozzarella pearls completely dry with paper towels before arranging—any moisture will dilute your dressing and blur the flavors.
  • Use room-temperature olive oil if your salad has been in the fridge; cold oil congeals slightly and won't coat the leaves as beautifully.
Return