Low-Point Marinated Tomato and Mozzarella Salad Recipe

Marinated Tomato and Mozzarella Salad

This marinated tomato and mozzarella salad is a light, refreshing way to enjoy familiar summer flavors any time of year. It combines juicy cherry tomatoes, tender mozzarella (or cheese curds), fragrant basil, and a simple garlic-infused olive oil marinade. The result is bright, tangy, and satisfying—perfect as a side dish, a picnic addition, or a starter for a casual dinner. The recipe is quick to prepare and benefits from a short marinade so the flavors can meld. 6 points per serving.

Making the salad is straightforward: gently cook garlic in olive oil to mellow its bite, toss it with the tomatoes and herbs, and let everything sit briefly to develop flavor. The capers and lemon add brightness while the cheese balances the acidity. Serve chilled or at room temperature for the best texture and flavor.

Ingredients

• 5 garlic cloves
• 1/2 cup olive oil
• 2 pounds cherry tomatoes, halved
• 8 ounces mozzarella balls (or cheese curds), halved
• 1 cup fresh basil, thinly sliced
• 4 tablespoons capers
• 2 teaspoons lemon zest
• 1 teaspoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste

Method

1. In a small skillet, gently cook the garlic in the olive oil over low to medium-low heat until the garlic is golden and fragrant—about 8–10 minutes. Watch closely so the garlic does not brown too quickly. Remove the skillet from the heat and allow the garlic oil to cool to room temperature.
2. In a large bowl, combine the halved cherry tomatoes, half of the sliced basil (about 1/2 cup), capers, lemon zest, lemon juice, and a pinch of salt. Toss gently to combine.
3. Pour the cooled garlic-infused olive oil over the tomato mixture. Toss again so the tomatoes and capers are evenly coated. Let the mixture marinate for 30 minutes, tossing occasionally to redistribute the oil and juices.
4. After marinating, add the halved mozzarella and gently fold them into the tomatoes so they don’t break apart. Taste and adjust seasoning with additional salt and freshly ground pepper if needed.
5. Before serving, scatter the remaining basil leaves and a bit more lemon zest over the top for a fresh finish. Serve the salad at room temperature or chilled, depending on preference.

Notes & Tips

Marinating: The 30-minute marinade softens the tomatoes and infuses them with flavor, but you can refrigerate the salad for a few hours if you want a more pronounced infusion. If chilled for longer, bring the salad to room temperature briefly before serving for the best flavor.

Cheese options: Fresh mozzarella balls give a classic creamy texture, but small cheese curds or bocconcini work well too. If you prefer a firmer cheese, try cubed halloumi that has been lightly grilled.

Substitutions and variations: Replace capers with chopped green olives for a different briny note, or add thinly sliced red onion for extra crunch. A splash of balsamic vinegar or a few drops of aged balsamic glaze can add sweetness and depth if desired.

Serving suggestions: This salad pairs beautifully with grilled chicken, crusty bread, or as part of a mezze board. It’s also excellent spooned over toasted baguette slices for a simple bruschetta-style appetizer.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the tomatoes will release more juice over time, and the texture of the mozzarella may soften further. Toss gently before serving again.

This marinated tomato and mozzarella salad is an easy, healthy dish that highlights seasonal produce and simple ingredients. With minimal hands-on time and flexible options for substitutions, it’s a reliable go-to for weeknight dinners, casual gatherings, or when you want a bright side dish that tastes like summer.