Save I was standing at the farmers market on a sticky July morning when I spotted the most perfect tomatoes I'd ever seen. The vendor, an older woman with dirt under her nails, told me they'd been picked that morning. I bought six, along with a ball of mozzarella still floating in its brine, and decided right there that dinner would be something simple. That night, I grilled chicken on the balcony while the sun set, and tossed together what became my favorite summer meal.
The first time I made this for friends, I worried it was too simple. But when I set the platter down, someone actually gasped at how beautiful it looked. We ate on the porch with white wine, and by the end of the night, three people had texted themselves the recipe from my phone. It taught me that sometimes the best dishes are just really good ingredients arranged with care.
Ingredients
- Boneless, skinless chicken breasts: Look for breasts that are similar in thickness so they cook evenly, and if one is much thicker, pound it gently with your palm to flatten.
- Olive oil for chicken: This helps the seasonings stick and prevents the chicken from drying out on the grill, creating those gorgeous char marks.
- Salt and black pepper: Season more generously than you think, because under seasoned chicken will make the whole salad taste flat.
- Dried Italian herbs: I usually skip this if my basil is really fragrant, but it adds a nice background note when you want a little extra depth.
- Ripe tomatoes: The riper the better, and I mean the kind that smell like summer and leave juice on the cutting board.
- Fresh mozzarella cheese: Get the kind packed in water, not the shrink wrapped low moisture stuff, because the creamy texture is half the point.
- Fresh basil leaves: Tear these with your hands instead of cutting them so they don't bruise and turn black on the edges.
- Mixed salad greens: Completely optional, but I like adding a handful of arugula for a peppery bite that cuts through the richness.
- Extra virgin olive oil: Use your good bottle here, the one you save for drizzling, because you'll actually taste it.
- Balsamic glaze: The thick syrupy kind works best for drizzling, but you can reduce regular balsamic vinegar in a pan if that's what you have.
- Honey: Just a touch balances the acidity of the balsamic and tomatoes, though I sometimes skip it if my tomatoes are really sweet.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until it's properly hot, which takes about five minutes. You want it hot enough that a drop of water sizzles immediately when it hits the surface.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle both sides with salt, pepper, and Italian herbs if you're using them. Press the seasonings into the meat gently so they stick.
- Grill until golden:
- Place the chicken on the grill and resist the urge to move it for six to seven minutes, letting those beautiful char marks form. Flip once and cook the other side for another six to seven minutes until the juices run clear and the internal temperature hits 165 degrees.
- Rest and slice:
- Move the chicken to a cutting board and let it rest for five minutes so the juices redistribute. Slice it thinly on a slight diagonal, which makes it look prettier and easier to eat.
- Build the salad base:
- On a large platter or individual plates, arrange the tomato slices, mozzarella slices, and basil leaves in whatever pattern makes you happy. I like overlapping them slightly, but there's no wrong way to do this.
- Add the chicken:
- Lay the sliced chicken over the tomatoes and mozzarella, fanning it out so every portion gets some. Tuck in the salad greens around the edges if you're using them.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey with a pinch of salt and pepper. Taste it and adjust, it should be tangy and slightly sweet.
- Finish and serve:
- Drizzle the dressing over everything right before you bring it to the table. If you dress it too early, the salad will get soggy and lose that fresh vibrant look.
Save One evening, my neighbor knocked on the door just as I was plating this salad. I invited her to stay, and she sat at my kitchen counter telling me about her week while I drizzled the balsamic. She said it reminded her of a trip to Sorrento years ago, and the way her face softened made me realize that food doesn't just feed people, it takes them places. We finished the bottle of wine and she left with the recipe scribbled on the back of an envelope.
Making It Your Own
I've made this salad a hundred different ways depending on what I have around. Sometimes I'll throw on sliced avocado for creaminess, or scatter toasted pine nuts on top for crunch. A friend once brought over a jar of sun dried tomatoes and we chopped those in too, which added this intense pop of flavor. The beauty of this dish is that it's more of a formula than a rigid recipe, so trust your instincts and use what looks good at the market.
Storing and Serving Tips
If you need to prep ahead, you can grill the chicken up to a day in advance and keep it wrapped in the fridge. Slice the tomatoes and mozzarella the morning of, and store them separately covered with a damp towel. Assemble everything just before serving so the basil stays bright and the textures stay distinct. Leftovers are fine for lunch the next day, though the salad won't be quite as crisp and beautiful as it was fresh.
What to Serve Alongside
This salad is hearty enough to stand alone, but I love serving it with crusty bread to soak up the balsamic and tomato juices at the bottom of the plate. A chilled glass of Sauvignon Blanc or Pinot Grigio is my go to pairing, something crisp and not too heavy. On cooler nights, I'll add a simple soup on the side, like a blended tomato basil or a light minestrone.
- Garlic rubbed toasted baguette slices make it feel like a full Italian feast.
- A bowl of marinated olives and roasted red peppers on the side adds more Mediterranean flair.
- If you want to make it a bigger spread, add a platter of prosciutto and melon for a classic antipasto vibe.
Save Every time I make this salad, I'm reminded that the best meals don't need to be complicated. Just good ingredients, a hot grill, and a little bit of love.
Recipe FAQ
- → How long does it take to prepare this dish?
The total time is 30 minutes, with 15 minutes of prep work and 15 minutes of cooking time. The chicken grills quickly at medium-high heat.
- → Can I make this ahead of time?
You can grill the chicken and prepare the dressing in advance. However, assemble the salad just before serving to keep the tomatoes and mozzarella fresh and prevent wilting of the basil.
- → What type of mozzarella works best?
Fresh mozzarella is ideal for authentic flavor. Buffalo mozzarella offers a richer, creamier taste. Avoid pre-shredded varieties, which contain anti-caking agents and don't provide the same texture.
- → Is this salad gluten-free?
Yes, as written it is naturally gluten-free. However, always check the labels on balsamic glaze and Italian herbs, as some brands may contain hidden gluten.
- → What are some variations I can try?
Add sliced avocado for creaminess, toasted pine nuts for crunch, or mixed salad greens as a base. A vegetarian version omits the chicken entirely. You can also experiment with different fresh herbs like oregano or mint.
- → What wines pair well with this dish?
Light, crisp wines complement this salad beautifully. Try Sauvignon Blanc or light Pinot Grigio to balance the fresh flavors and balsamic acidity.