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Tomato, Mozzarella and Basil Salad

Vegetarian Crustless Quiche
June 1, 2017
Mushroom and Barley Soup
June 1, 2017

Probably the simplest and tastiest little lunch you’ll ever make, this tomato, mozzarella and basil salad is light, sweet and just plain yummy. This is one of my go-to recipes in summer when I need to make lunch quickly and my basil plants are blooming like crazy in the garden. It also makes a great starter or side dish on those lazy weekend braais. Leave out the pine nuts if you don’t tolerate them well, or swap them for toasted pumpkin seeds for variation.



  • 3 large fresh tomatoes
  • 250g fresh buffalo Mozzarella
  • 12 fresh basil leaves
  • 2 Tbs. olive oil
  • 1 Tbs balsamic vinegar
  • 4 extra basil leaves, roughly torn
  • salt and black pepper to taste
  • 1 Tbs pine nuts


  1. Slice the tomatoes into 1 cm slices, making 12 slices altogether.
  2. Slice the buffalo Mozzarella into 24 slices, each 1 cm thick.
  3. Arrange the tomato slices on a serving plate, alternating them with 2 slices of buffalo Mozzarella.
  4. Place the basil leaves between the Mozzarella slices.
  5. Mix together the olive oil and balsamic vinegar and drizzle over the salad.
  6. Sprinkle with the remaining roughly torn basil leaves, sprinkle with pine nuts (if using) and season with salt and black pepper.