Jamie Oliver​ Tomato And Mozzarella Salad Recipe

Let’s be honest — this is barely a recipe. It’s a stack. But it’s a glorious stack. Sweet tomatoes, soft mozzarella, a sharp little drizzle of balsamic, and just enough basil to make you feel like you’ve done something. The kind of thing that tastes like summer holidays and long lunches — even if it’s actually Wednesday and you’re eating it at the kitchen counter.

I’ve made this in five minutes for guests and they act like I’ve slaved. I’ve made it just for me, with supermarket tomatoes and fridge-cold cheese, and it still somehow tastes like I’m treating myself. It’s good. It’s silly simple. And yes, it does taste better when eaten with torn bread and a glass of white wine.

Why You’ll Love It

• It’s done in, like, 10 minutes tops
• No cooking involved (bless)
• Looks fancy with zero effort — the ultimate cheat
• The combo of creamy, tangy, salty, and fresh just works
• Easy to scale up for parties or down for a solo snack
• Perfect way to use up those slightly-too-soft tomatoes

Ingredients

• 3 large ripe tomatoes, sliced
• 8 oz mozzarella cheese, sliced (fresh buffalo mozz if you’re feeling bougie)
• ¼ cup olive oil (extra virgin, if possible)
• ¼ cup balsamic vinegar
• ¼ tsp salt
• ⅛ tsp ground black pepper
• ¼ cup fresh basil, minced or torn

How to Make It

Slice it all up:

Cut your tomatoes into thick-ish slices — about ½ inch. Same with the mozzarella. You want them to be roughly the same size for easy layering.

Layer like a lazy artist:

On a big plate or platter, alternate tomato and mozzarella slices in a casual spiral or a line, or just chuck them down. No rules.

Shake up the dressing:

In a little jar or bowl, combine the olive oil, balsamic vinegar, salt, and pepper. Give it a good shake or stir until it looks glossy.

Drizzle with intention:

Pour the dressing slowly over the tomatoes and mozzarella. Let it pool in some spots — that’s where the flavour hides.

Sprinkle the basil last:

Tear or finely mince the basil and scatter it all over the top. Try to cover every tomato slice with a little green.

Let it sit (if you can):

If you’ve got time, let it sit for 10–15 minutes so the flavours meld. Or just dig in right away. No judgment.

Common Mistakes and How to Dodge Them

My mozzarella is rubbery.
Make sure you’re using fresh mozzarella — the stuff in water. Not the pre-shredded stuff or dry blocks. Completely different vibe.

Tomatoes taste bland.
Out-of-season tomatoes can be a bit sad. If you must, let them sit with a pinch of salt for 10 mins before building the salad — helps bring the flavour out.

Dressing too sharp?
Balance it out with more olive oil. And make sure you’re using a good balsamic — some are super acidic.

It turned soggy.
Eat it fresh. This isn’t a make-ahead salad. After an hour it’s more of a tomato soup situation.

Storage and Reheating

Fridge:
If you must store leftovers, eat within 24 hours. Cover it tight and expect it to be softer, but still good with bread.

Freezer:
Please no. Tomatoes and mozzarella do not like the freezer.

Microwave:
Definitely not.

Reheat workaround:
Cold leftovers on toast with a fried egg? Not bad. Weird, but not bad.

Frequently Asked Questions

Can I use cherry tomatoes instead?
Yep. Halve them and scatter instead of layering. Same flavour, just more casual.

What’s the best mozzarella?
Buffalo mozzarella is amazing if you can get it. Otherwise, fresh cow’s milk mozzarella in water is totally solid.

Can I add other stuff to it?
Totally. Avocado slices, prosciutto, grilled peaches… make it your own. Just keep the balance right — soft + juicy + salty + tangy.

Is this the same as caprese salad?
Pretty much. Jamie just puts his little spin on it with a proper dressing and loads of basil.

Nutrition Facts (Per Serving):

• Calories: ~260
• Fat: 22g
• Carbs: 5g
• Protein: 10g
• Sodium: 280mg
• Sugar: 3g