Save A neighbor handed me a brown bag full of tomatoes one August afternoon, still warm from her garden. I had mozzarella in the fridge, half a loaf of good bread going stale, and a basil plant threatening to take over the windowsill. What started as a way to use up extras became the lunch I craved all summer long. There's something about the simplicity of it that feels both effortless and special at the same time.
I made this for a backyard picnic once, doubled the recipe, and watched it disappear before the pasta salad even got touched. Someone asked if I'd been to culinary school. I laughed because I'd literally just torn things apart with my hands and drizzled dressing over the top. It's proof that the best food doesn't always need the most effort.
Ingredients
- Ripe tomatoes: Use whatever looks best at the market, heirloom varieties add gorgeous color and the sweetest flavor when they're in season.
- Fresh mozzarella balls: The creamy, milky kind packed in water, drained well so they don't make the salad soggy.
- Fresh basil leaves: Don't chop them, just tear them gently right before serving to release that peppery fragrance.
- Rustic bread: Day-old ciabatta or sourdough works beautifully, the sturdier the better for toasting.
- Extra-virgin olive oil: This is where quality matters, use something you'd happily dip bread into on its own.
- Balsamic vinegar: A good drizzle adds tang and sweetness, look for something thick and syrupy if you can.
- Salt and black pepper: Flaky sea salt makes a difference here, and fresh cracked pepper has a bite pre-ground just can't match.
Instructions
- Get the bread ready:
- Toast the slices until they're golden and have a satisfying crunch when you press them. Tear or cut them into rough chunks, they should be big enough to spear with a fork but small enough to fit in your mouth comfortably.
- Build the base:
- Arrange the tomatoes and mozzarella in a wide, shallow bowl, alternating them so every scoop gets a little of both. Don't stress about making it perfect, a little chaos looks more appetizing anyway.
- Add the basil:
- Tuck whole basil leaves into the gaps between the tomato and cheese. The leaves will bruise and release their oils as people dig in, which is exactly what you want.
- Dress it:
- Drizzle the olive oil first, then the balsamic vinegar in a slow zigzag across the top. Season generously with salt and a few good grinds of black pepper.
- Finish with bread:
- Scatter the toasted bread over everything just before you bring it to the table. If you add it too early, it loses that crunch and turns into soft sponges.
- Serve immediately:
- This salad is at its best in the first ten minutes, when the bread is still crispy and the tomatoes haven't released too much juice. Grab a spoon and dig in.
Save One evening I made this on a whim after a long day, ate it standing at the counter, and felt my whole mood shift. Sometimes the simplest meals are the ones that remind you why cooking can feel like taking care of yourself. It's become my go-to when I need something nourishing that doesn't require me to think too hard.
Choosing Your Tomatoes
The tomatoes are the star here, so don't settle for pale, mealy supermarket ones if you can help it. I've had the best luck with farmers market heirlooms in late summer, but even good cherry tomatoes in winter can work if you roast them for ten minutes to concentrate their sweetness. If your tomatoes are bland, a pinch of sugar in the dressing can coax out a little more flavor. Slice them thick enough that they hold their shape but thin enough that they're easy to eat with a fork.
Making It Your Own
I've tossed in arugula when I wanted something peppery, swapped mozzarella for creamy burrata when I was feeling fancy, and added avocado when I had one going soft on the counter. A handful of toasted pine nuts or a drizzle of pesto takes it in a different direction entirely. Once I ran out of balsamic and used red wine vinegar with a little honey, and no one even noticed. The bones of this recipe are forgiving enough that you can bend them however you need.
Serving and Storage
This salad doesn't keep well, the bread gets soggy and the tomatoes release too much water if it sits for more than an hour. If you're making it ahead, prep everything separately and assemble it right before serving. Leftovers can be eaten the next day if you're not picky, but the magic is definitely gone. I like serving it family style in a big shallow bowl so everyone can help themselves, with extra bread on the side for mopping up the juices.
- Rub the toasted bread with a halved garlic clove for a subtle kick.
- Use a mix of red, yellow, and orange tomatoes if you want it to look like a magazine cover.
- A crack of flaky sea salt right at the end makes each bite feel a little more special.
Save This salad has saved me on busy weeknights, impressed guests at last-minute dinners, and reminded me that sometimes the best recipes are the ones that barely qualify as cooking. I hope it becomes one of those things you make without thinking, the kind of meal that feels like a small gift to yourself.
Recipe FAQ
- → Can I prepare this ahead of time?
It's best assembled just before serving to maintain the crispy texture of the bread. However, you can prep the tomatoes, mozzarella, and dressing separately up to 2 hours ahead. Keep components refrigerated and combine when ready to serve.
- → What type of tomatoes work best?
Heirloom tomatoes offer excellent flavor and visual appeal, while cherry or grape tomatoes provide convenient bite-sized pieces. Choose tomatoes that are fully ripe but still firm to avoid excess moisture in the bowl.
- → Can I make this gluten-free?
Absolutely. Simply substitute the rustic bread with your favorite gluten-free variety. The bread adds essential texture and helps soak up the flavorful dressing, so choose a gluten-free option with good structure.
- → How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 1 day. Note that the bread will soften over time. For best results, store components separately and add fresh bread when reheating is not an option.
- → Can I add other ingredients?
Ripe avocado slices, fresh arugula, or thinly sliced red onion make excellent additions. You could also include olives, roasted peppers, or prosciutto for a more substantial variation. The classic combination remains delicious on its own.
- → What's the best way to slice the mozzarella?
For bocconcini (small mozzarella balls), simply halve or quarter them depending on size. If using a large mozzarella block, slice into rounds about 1/4 inch thick. This creates appealing layers and ensures each bite has creamy cheese throughout.