Emily Hartwood Mary Berry Mozzarella, Tomato, and Basil Salad is a fresh and colorful Italian-style dish popular for its simplicity and reliance on high-quality ingredients. Ideally, the salad should be dressed at the very last moment before serving to keep the basil leaves vibrant and the tomatoes firm.
Mary Berry Mozzarella, Tomato, and Basil Salad Ingredients
- 4 large slicing or beefsteak tomatoes
- 250g (8 oz) mozzarella cheese (balls, drained)
- 4 tbsp shredded fresh basil
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- Basil sprig, to garnish
How To Make Mary Berry Mozzarella, Tomato, and Basil Salad
- Peel the tomatoes: Cut out the hard cores from the tomatoes and score a small “x” on the base of each one. Immerse them in a pan of boiling water for 10–20 seconds until the skins start to split near the cross. Transfer them immediately to a bowl of cold water (or ice water) to stop the cooking. Once cool enough to handle, peel off the skins.
- Slice and arrange: Thinly slice the peeled tomatoes. Drain the mozzarella cheese and slice it into rounds of similar thickness to the tomatoes. Arrange the tomato and mozzarella slices alternately on a large serving platter, overlapping one another in a spiral or line.
- Dress and serve: Just before serving, scatter the shredded fresh basil over the tomatoes and cheese. Drizzle generously with the olive oil and balsamic vinegar. Season well with salt and freshly ground black pepper. Garnish with a fresh sprig of basil.
Recipe Tips
- Why peel tomatoes? Mary Berry often recommends peeling tomatoes for salads because the skin can be tough and chewy. Peeling them allows the dressing to soak into the flesh better and provides a more delicate “melt-in-the-mouth” texture.
- Cheese quality: Since there are so few ingredients, use the best mozzarella you can find. “Buffalo Mozzarella” (Mozzarella di Bufala) has a much creamier, richer flavor than standard cow’s milk mozzarella.
- Tearing basil: Instead of chopping the basil with a knife (which can bruise the leaves and turn them black edges), try tearing the leaves or using very sharp scissors to shred them right over the plate.
- Room temperature: Tomatoes lose their flavor when refrigerated. Serve this salad at room temperature to maximize the sweetness of the tomatoes and the creaminess of the cheese.
What To Serve With Mary Berry Mozzarella, Tomato, and Basil Salad
This is the quintessential summer starter or side dish.
- Crusty Ciabatta: Essential for soaking up the tomato juices and oil.
- Grilled Steak: A fresh contrast to heavy red meat.
- Pasta Dishes: Serves as a light starter before a lasagna or carbonara.
- Prosciutto: Drape slices of cured ham around the plate for a salty addition.
How To Store Mary Berry Mozzarella, Tomato, and Basil Salad
- Refrigerate: This salad is best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to 1 day. The tomatoes will release water and the basil may wilt.
- Freeze: Do not freeze. Mozzarella texture changes drastically and tomatoes turn to mush.
Mary Berry Mozzarella, Tomato, and Basil Salad Nutrition Facts
- Calories: 147kcal
- Protein: 6g
- Carbohydrates: 3g
- Fat: 12g
- Saturates: 5g
- Sugar: 2g
- Salt: 0.3g
Nutrition information is estimated per serving (based on 8 servings).
FAQs
Do I have to peel the tomatoes?
No, you don’t have to, but it is Mary Berry’s specific technique for a more refined salad. If you are in a rush or prefer the texture of the skin, you can skip step 1.
Can I use cherry tomatoes?
Yes, you can use halved cherry tomatoes and small u0022bocconciniu0022 (mini mozzarella balls) for a tossed version of this salad instead of a layered one.
Can I prepare it ahead?
You can slice the cheese and tomatoes a few hours ahead and arrange them on the plate, covering them with cling film in the fridge. However, do not add the oil, vinegar, salt, or basil until you are ready to serve, or the acid will break down the tomatoes.
Try More Recipes:
- Mary Berry Chickpea and Red Pepper Salad Recipe
- Mary Berry Asparagus and Quails’ Egg Salad Recipe
- Mary Berry Asparagus with Quick Hollandaise Recipe
Mary Berry Mozzarella, Tomato, and Basil Salad Recipe
Course: SaladsCuisine: ItalianDifficulty: Easy8
servings15
minutes147
kcalA classic Caprese-style salad featuring peeled beefsteak tomatoes layered with creamy mozzarella and dressed with balsamic and fresh basil.
Ingredients
4 beefsteak tomatoes
250g mozzarella cheese
4 tbsp fresh basil
4 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper
Directions
- Score tomatoes and blanch in boiling water to peel.
- Slice tomatoes and mozzarella into rounds.
- Arrange alternating slices on a platter.
- Scatter shredded basil over the top.
- Drizzle with olive oil and vinegar.
- Season with salt and pepper immediately before serving.
Notes
- Peeling the tomatoes removes the tough skin, allowing the dressing to penetrate the fruit and creating a softer texture that matches the delicate mozzarella.
- Using a high-quality Extra Virgin Olive Oil is crucial here, as it acts as a primary flavor component rather than just a cooking fat.
- Adding the salt right before serving prevents the tomatoes from “weeping” excess water onto the plate, which can dilute the dressing.
