Some dishes don’t require heat, complicated steps, or extravagant ingredients to be unforgettable. Marinated Tomatoes with Mozzarella is one such dish—a rustic yet elegant salad that celebrates freshness, simplicity, and balance. It’s a close cousin to the classic Caprese, but with the added bonus of a zesty marinade that intensifies every bite.
This dish is about letting quality ingredients shine: vine-ripened tomatoes, creamy fresh mozzarella, a kiss of garlic, fresh herbs, and a bold, tangy vinaigrette. With just a little patience and the right timing, the tomatoes soak up all the flavor and become the star of your table.
Why I Love This Recipe
I love this recipe because it’s a reminder of how simple ingredients, thoughtfully combined, can become something magical. It’s a dish I reach for time and again in late summer when tomatoes are at their peak—juicy, sun-warmed, and full of natural sweetness. Paired with mozzarella, they become something greater than the sum of their parts.
It’s also incredibly versatile. You can serve it as a starter, a light lunch, a picnic side, or even toss it with pasta or pile it on crusty bread for bruschetta. And best of all? It requires no cooking. Just slice, marinate, and enjoy.
Prep & Marination Time
- Preparation Time: 15 minutes
- Marination Time: 30 minutes to 2 hours (the longer, the better)
- Total Time: 45 minutes to 2 hours 15 minutes
- Servings: 4
- Calories per Serving: ~250 kcal (varies depending on oil and cheese used)
Ingredients
For the Salad:
- 4 large ripe tomatoes (heirloom or vine-ripened), sliced or cut into wedges
- 8 oz (225g) fresh mozzarella (balls or slices)
- 1/4 cup thinly sliced red onion (optional)
- Fresh basil leaves (a small handful, torn or whole)
- Salt and freshly ground black pepper, to taste
For the Marinade:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar (or balsamic for sweetness)
- 1 clove garlic, finely minced or grated
- 1 tsp honey or maple syrup (optional, balances acidity)
- 1/2 tsp dried oregano or Italian seasoning
- Pinch of crushed red pepper flakes (optional)
- Salt and pepper to taste
Directions
Step 1: Prep the Tomatoes
- Wash and dry the tomatoes. Slice them into thick rounds or wedges, depending on your preference.
- Lay them in a shallow bowl or dish in a single or slightly overlapping layer.
Step 2: Make the Marinade
- In a small bowl, whisk together olive oil, vinegar, garlic, oregano, honey (if using), and a pinch of salt and pepper.
- Taste and adjust seasoning—more vinegar for brightness, more oil for richness.
Step 3: Marinate the Tomatoes
- Pour the marinade over the tomatoes, making sure they’re well coated.
- Cover and let sit at room temperature for at least 30 minutes, or up to 2 hours. If marinating longer, refrigerate them and bring back to room temp before serving.
Step 4: Add Mozzarella and Basil
- When ready to serve, gently layer the mozzarella in with the tomatoes.
- Scatter fresh basil leaves on top and drizzle any remaining marinade over the salad.
- Finish with a few grinds of black pepper and a sprinkle of flaky sea salt, if desired.
Tips for Success
- Use ripe, juicy tomatoes. Heirloom, beefsteak, or vine-ripened tomatoes are best. Avoid mealy or under-ripe ones.
- Let the salad rest. Time is the secret ingredient—the marinade intensifies the flavor.
- Don’t refrigerate fresh tomatoes before using—they lose their flavor and texture.
- Use high-quality mozzarella. Fresh buffalo mozzarella or burrata elevates the dish.
- Add the basil last. It bruises quickly, so keep it fresh by adding it just before serving.
Variations
- Caprese-Style: Add a drizzle of balsamic glaze or reduction for a richer twist.
- Spicy Kick: Add thin slices of chili or a dash of hot sauce to the marinade.
- With Avocado: Add chunks of ripe avocado for creaminess and extra nutrients.
- With Bread: Add toasted baguette slices or cubes of crusty bread to soak up the juices—like a deconstructed panzanella.
- Grilled Version: Grill the tomato slices lightly before marinating for a smoky flavor.
Serving Suggestions
- Serve on a large platter for a rustic appetizer or antipasto spread.
- Pair with grilled chicken, fish, or steak as a vibrant side.
- Top a bed of arugula or baby spinach for a more substantial salad.
- Spoon over toasted sourdough or focaccia for an effortless bruschetta.
- Serve with a glass of chilled white wine or rosé on a summer evening.
Conclusion
Marinated Tomatoes with Mozzarella is the dish I turn to when I want something easy yet elegant, refreshing yet satisfying. It’s a timeless recipe that highlights the best seasonal produce and transforms it with just a few pantry staples. The sweet-tart tomatoes, creamy mozzarella, and herbaceous kick of basil all come together in a harmony that tastes like sunshine on a plate.
It’s a must-try for anyone who loves bold, fresh flavors—and once you try it, you’ll come back to it again and again, whether for dinner parties, barbecues, or quiet moments with crusty bread and a fork.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! You can marinate the tomatoes 1–2 hours in advance. Just add the mozzarella and basil right before serving for the best texture.
Q: Can I use cherry or grape tomatoes?
A: Absolutely. Halve them and marinate as directed. They’re great for individual servings or appetizer skewers.
Q: How long will leftovers last?
A: Best eaten fresh, but leftovers will keep in the fridge for up to 24 hours. The flavors intensify, but the texture may soften.
Q: Can I use dried basil?
A: Fresh basil is highly recommended, but in a pinch, a small pinch of dried basil can be used in the marinade.
Q: Is this dish gluten-free and vegetarian?
A: Yes! It’s naturally gluten-free and vegetarian. Use vegan mozzarella for a vegan version.
