Save to Pinterest The kitchen windows were open one late June afternoon, and the scent of basil from the garden mixed with the char from the grill pan. I had a craving for something light but filling, something that tasted like summer without the heaviness. That's when I remembered a tiny trattoria in Rome where the waiter brought out the simplest plate: tomatoes, mozzarella, and grilled chicken, barely dressed. I wanted to recreate that feeling at home.
I made this for a friend who was trying to eat lighter after a long winter of comfort food. She took one bite and said it tasted like a vacation. We sat on the porch with chilled white wine, and she asked for the recipe three times before she left. It became my go to whenever someone needed a meal that felt like care without fuss.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): I like to pound them gently to even thickness so they cook uniformly and stay juicy, not rubbery.
- Olive oil (1 tbsp for chicken): This helps the seasoning stick and keeps the meat from sticking to the grill pan.
- Salt, black pepper, and dried Italian herbs: Simple seasoning is all you need here, the herbs add a gentle background note without overpowering the freshness.
- Ripe tomatoes (3 medium, sliced): Use the ripest tomatoes you can find, they should smell sweet and feel slightly soft, this is where the dish gets its brightness.
- Fresh mozzarella cheese (200 g, sliced): Buffalo mozzarella is creamier and more luxurious, but regular fresh mozzarella works beautifully too.
- Fresh basil leaves (1 cup): Tear them gently instead of chopping to release the oils without bruising, and add them just before serving.
- Mixed salad greens (100 g, optional): I throw these in when I want a little more volume and crunch, but the dish is complete without them.
- Extra virgin olive oil (2 tbsp): Use your best quality here, since it's a key flavor in the dressing.
- Balsamic glaze or reduction (2 tbsp): This is thicker and sweeter than regular balsamic vinegar, and it clings to the salad instead of pooling at the bottom.
- Honey (1 tsp, optional): I add this when my balsamic glaze is a little too sharp, it rounds everything out.
Instructions
- Preheat the grill:
- Get your grill or grill pan over medium high heat and let it warm up for a few minutes. You want it hot enough to get those beautiful char marks without drying out the chicken.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them. Press the seasoning in gently so it sticks.
- Grill the chicken:
- Lay the chicken on the hot grill and let it cook undisturbed for 6 to 7 minutes, then flip and cook the other side until the juices run clear and the internal temperature hits 165°F. Let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
- Arrange the salad base:
- On a large platter or individual plates, layer the tomato slices, mozzarella slices, and fresh basil leaves in whatever pattern feels right to you. If you're using greens, scatter them underneath or around the edges.
- Add the chicken:
- Fan the sliced grilled chicken over the top of the salad. The warmth from the chicken will slightly soften the mozzarella, which is part of the magic.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if using. Taste it and adjust the salt and pepper to your liking.
- Drizzle and serve:
- Pour the dressing over the entire salad just before serving. Don't dress it too early or the greens will wilt and the tomatoes will release too much water.
Save to Pinterest One evening I served this to my neighbor who had just moved in, and she told me it reminded her of summers in Sorrento with her grandmother. We didn't share a language perfectly, but we shared this plate, and it felt like enough. Food has a way of telling stories we don't have words for.
Choosing Your Tomatoes
I've made this salad in February with pale supermarket tomatoes, and I've made it in August with heirlooms from the farmers market. The difference is staggering. If you can, wait for tomato season, or use the best quality cherry or grape tomatoes you can find. In winter, I sometimes roast halved cherry tomatoes with olive oil and a pinch of salt to concentrate their sweetness, then let them cool before adding them to the salad. It's a small step that brings a lot of life back to the dish.
Making It Ahead
I often grill the chicken in the morning and keep it wrapped in the fridge, then slice it cold or let it come to room temperature before serving. The tomatoes and mozzarella can be sliced and stored separately in airtight containers. The dressing can sit in a jar for up to two days. When it's time to eat, I just arrange everything and drizzle. It's one of those meals that rewards a little bit of planning without demanding perfection.
Ideas for Variation
This salad is flexible in the best way. I've swapped the chicken for grilled shrimp when I wanted something lighter, and I've left the protein out entirely for a vegetarian version that still feels substantial. A handful of toasted pine nuts or slivered almonds adds crunch, and creamy avocado slices make it feel even more indulgent. Sometimes I toss in a handful of arugula for a peppery bite, or drizzle a little pesto alongside the balsamic for extra herbiness.
- Try grilled peaches or nectarines in summer for a sweet and savory twist.
- Add a sprinkle of flaky sea salt and red pepper flakes for a little heat and crunch.
- Serve it over a bed of cooked farro or quinoa to make it heartier and more filling.
Save to Pinterest This salad has become a staple in my kitchen, one I turn to when I want something that feels special without any stress. I hope it brings you the same kind of easy joy it's brought me.
Recipe FAQs
- → How long should I grill the chicken breasts?
Grill chicken breasts for 6–7 minutes per side over medium-high heat until cooked through and juices run clear. Let them rest for 5 minutes before slicing to retain moisture.
- → Can I make this salad vegetarian?
Yes, simply omit the chicken and add extra vegetables or proteins like chickpeas, tofu, or grilled vegetables. The tomato, mozzarella, and basil combination remains delicious on its own.
- → What type of mozzarella works best?
Fresh mozzarella is ideal for this salad. For an even richer taste, try buffalo mozzarella, which has a creamier texture and more delicate flavor that pairs beautifully with the other ingredients.
- → Can I prepare this ahead of time?
You can grill the chicken and prepare the dressing ahead, but assemble the salad just before serving to keep the tomatoes and mozzarella fresh and prevent the greens from wilting.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh flavors beautifully. These wines enhance the acidity of the tomatoes and basil without overpowering the delicate mozzarella.
- → How can I enhance the flavors?
Consider adding sliced avocado, toasted pine nuts, or caramelized balsamic reduction. Fresh oregano or a drizzle of truffle oil can also elevate the dish for special occasions.