This Italian mozzarella and tomato salad is the perfect appetizer during a party or event, but it’s simple enough to make for a quick snack in the evening. The simple flavors of fresh tomatoes and a high-quality mozzarella are the main star of this show. You can even add a simple balsamic drizzle if you want to boost the flavor of this appetizer / snack.
Preheat your oven to 400 degrees.
Italian dressing: This is going to be added to the salad right before serving. You don’t want to let it sit on the bread for too long. This would result in a soggy final dish.
Basil: Chop the fresh basil very finely. It will be sprinkled on top of the salad once it’s ready to serve.
Salt and pepper: Add the salt and pepper to the salad, tossing lightly until everything is coated.
Mozzarella cheese: The cheese balls should be drained and added to the salad mixture.
Cherry tomatoes: Wash and dry the tomatoes thoroughly. Add them to the salad. You can slice them in half if you would like.
Bread: Preheat your oven to 400 degrees. Cut the bread into small cubes and arrange them on a baking sheet. Drizzle olive oil over the cubes so they are completely coated. Bake the cubes in the oven for about 5 minutes, or until the bread starts to brown and crisp up.
Olive oil: Drizzle the olive oil over the bread so it is evenly coated before putting it in the oven.
You can keep this salad prepared ahead of time and take out what you need. Dress the amount of salad that you want to eat at that moment. It should keep in the refrigerator for about 2 to 3 days if it’s tightly covered. You can even keep the bread separate from the vegetable mixture if you want to keep the bread nice and crispy until it is time to serve.
Share, Pin, Email and Print