Ingredients
Salad
- 5 cups cherry tomatoes, halved
- 8 oz. mozzarella pearls
- ½ cup red onions, thinly sliced
- 10-15 fresh basil leaves, chiffonade
- Balsamic glaze, optional
Dressing
- 3 tablespoons avocado oil (can substitute extra virgin olive oil)
- 3 tablespoons balsamic vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons parmesan cheese, grated
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare the salad ingredients: Rinse and halve the cherry tomatoes. Peel and thinly slice the red onions. Tear the basil leaves into thin chiffonade strips. Set aside the mozzarella pearls.
- Make the dressing: In a small bowl, whisk together avocado oil, balsamic vinaigrette, red wine vinegar, honey, Dijon mustard, grated parmesan cheese, lemon juice, minced garlic, salt, and pepper until well combined and emulsified.
- Toss the salad: In a large bowl, combine the halved cherry tomatoes, mozzarella pearls, sliced red onions, and chiffonade basil. Pour the dressing over the salad and gently toss everything together until evenly coated.
- Plate and garnish: Transfer the tossed salad to a serving dish. Drizzle with optional balsamic glaze for extra flavor and presentation if desired.
- Serve fresh: Serve immediately as a light appetizer or side dish, or refrigerate for up to an hour before serving for flavors to meld.
Notes
- Avocado oil can be substituted with extra virgin olive oil for a different flavor profile.
- Add a drizzle of balsamic glaze to enhance sweetness and presentation.
- For a vegan version, omit the mozzarella pearls or substitute with plant-based cheese.
- This salad is best served fresh but can be refrigerated for up to an hour.
- Adjust salt and pepper to taste in the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
