Mozzarella Pearls Arugula Salad (Printable)

Fresh mozzarella pearls layered with arugula, cherry tomatoes, basil, olive oil, and balsamic glaze for a vibrant salad.

# 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 - Evenly arrange baby arugula across a large serving platter.
02 - Distribute halved cherry tomatoes and fresh basil leaves atop the arugula.
03 - Drape mozzarella pearls in a continuous strand or artistic curve over the salad, resting them gently on other ingredients.
04 - Drizzle extra virgin olive oil evenly over the arrangement, followed by a delicate drizzle of balsamic glaze.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste.
06 - Present immediately as a fresh and visually striking appetizer or side dish.

# Expert Tips:

01 -
  • It comes together in 15 minutes, which means you can make it while your guests are still arriving.
  • The presentation is genuinely stunning, and everyone assumes you spent far more effort than you actually did.
  • It tastes like summer—bright, fresh, and effortlessly elegant without any fussy techniques.
02 -
  • Don't dress the salad more than 5 minutes before serving, or the arugula will wilt and the tomatoes will release their liquid.
  • Room-temperature mozzarella tastes creamier and has a better texture than cold cheese straight from the fridge.
03 -
  • If your mozzarella pearls are packed in liquid, drain them at least an hour before and let them sit uncovered in the fridge so they firm up slightly.
  • The secret to this salad's appeal is serving it immediately—every element should be cool, the arugula crisp, and the flavors still distinct.
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