Pearly Strand Mozzarella Salad (Printable)

Mozzarella pearls draped over arugula, tomatoes, and basil with olive oil and balsamic glaze.

# Ingredient List:

→ 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

# Steps:

01 - Spread baby arugula evenly on a large serving platter.
02 - Scatter halved cherry tomatoes and fresh basil leaves over the arugula layer.
03 - Drape mozzarella pearls in a continuous strand or artistic curve atop the salad.
04 - Drizzle extra virgin olive oil evenly, followed by balsamic glaze across the ingredients.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste.
06 - Present immediately as a fresh appetizer or side dish.

# Tips from the Pros:

01 -
  • It looks like restaurant-quality plating but takes less time than scrolling through your phone.
  • The whole thing comes together in 15 minutes with zero cooking, perfect for when you're tired but want to impress someone.
  • Those mozzarella pearls burst in your mouth and somehow make everything taste more intentional than it actually was.
02 -
  • Wet mozzarella pearls will cause your whole salad to become a soggy mess within minutes, so drain them properly and pat them dry if they're particularly wet.
  • Assemble this as close to serving time as possible because the arugula wilts faster than you'd expect once it hits the oil and acidic dressing.
03 -
  • Make sure your mozzarella pearls are at room temperature or slightly cool, not cold from the fridge, so they don't shock your palate and actually taste like something.
  • The moment you see those white pearls catch the light against the red tomatoes and green arugula is the moment you'll understand why this salad earned its name.
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