Mozzarella Pearls Arugula Salad (Print Version)

Bright mozzarella pearls paired with baby arugula, cherry tomatoes, basil, olive oil, and balsamic glaze.

# What You'll Need:

→ 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

# How to Make It:

01 - Spread baby arugula evenly over a large serving platter.
02 - Scatter halved cherry tomatoes and fresh basil leaves over the arugula layer.
03 - Carefully place mozzarella pearls in a continuous strand or gentle curve atop the salad, allowing them to rest evenly.
04 - Drizzle extra virgin olive oil uniformly across the salad, followed by a light stream of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper evenly over the salad to enhance flavor.
06 - Present immediately as a vibrant appetizer or side dish.

# Expert Advice:

01 -
  • It takes 15 minutes but tastes like you spent hours thinking about it.
  • The mozzarella pearls stay creamy and cool against the warm brightness of tomatoes and basil.
  • It's the kind of dish that photographs better than any filter could manage.
02 -
  • The mozzarella pearls should be drained and as dry as possible, or the excess liquid will pool and make everything soggy.
  • Assemble this salad just before serving, not an hour ahead like you might with other salads, the beauty is in its freshness.
03 -
  • The strand of mozzarella pearls should look intentional but effortless, like you didn't overthink it, which honestly you shouldn't.
  • Quality ingredients shine here because there's nowhere to hide, pick the best tomatoes and oil you can afford and you'll taste the difference immediately.
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