Cherry Tomato and Mozzarella Salad

This version of the classic tomato and mozzarella salad uses cherry tomatoes which are tossed with small balls of mozzarella, basil and olive oil.

Yield: Makes 8 appetizer servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 71%
  • Protein: 6.9g
  • Fat: 11g
  • Saturated fat: 5g
  • Carbohydrate: 4.3g
  • Fiber: 1.4g
  • Sodium: 123mg
  • Cholesterol: 25mg


  • 4 cups (1 1/4 lb.) Sweet 100 or Sungold cherry tomatoes (or a mixture), rinsed and stemmed
  • 8 ounces small balls fresh mozzarella cheese (often labeled bocconcini), drained
  • 1/2 cup loosely packed fresh basil leaves, rinsed
  • About 2 tablespoons extra-virgin olive oil
  • Coarse sea salt


  1. Cut cherry tomatoes in half with a sharp knife. Cut bocconcini in half. Tear basil leaves into small pieces. In a bowl, gently mix cherry tomatoes, mozzarella, and basil. Drizzle with 2 tablespoons olive oil and sprinkle lightly with salt; add more oil and salt to taste.
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