Cherry Tomato Salad with Basil and Mozzarella



  • 2 pints cherry tomatoes, quartered
  • 1/2 teaspoon sugar
  • 1 medium shallot (or onion), minced (about three tablespoons)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 and 1/2 cups fresh basil leaves, torn
  • 8 ounces of fresh mozzarella cheese, chopped into bite-size pieces
  • Sea salt and ground pepper, to taste


  1. Toss the tomatoes, 1/4 teaspoon of salt, and the sugar in a medium bowl. Set it aside and let stand on its own for 30 minutes.
  2. At this point, the recipe recommends transferring the tomatoes to a salad spinner and spinning them for a few seconds to remove the seeds and extra juice. Make sure you conserve the juice.
  3. Put the spun tomato juice/seeds through a fine strainer to reserve the juice and discard the seeds.
  4. At this point, heat a medium saucepan over medium-low heat on the stove.
  5. Add 1/2 cup of the tomato liquid, the shallot, and vinegar to a simmer. Let simmer until the mixture is reduced to about 3 tablespoons.
  6. Transfer the mixture to a small bowl and cool to room temperature.
  7. Whisk in the oil and salt and pepper to taste.
  8. Add the basil and the mozzarella to the tomatoes. Toss gently to combine.
  9. Enjoy!

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