Tomato and Olive Mozzarella Salad

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 1 cup balsamic vinegar 
  • 1 cup pitted green and black olives, halved 
  • ¼ cup fresh Italian flat-leaf parsley, chopped 
  • 1 garlic clove, minced 
  • 8 fresh basil leaves, sliced 
  • ½ tsp. freshly ground black pepper 
  • 6 Tbsp. extra virgin olive oil 
  • 1 lb. vine-ripened tomatoes (about 3 tomatoes), sliced 
  • ½ lb. fresh mozzarella cheese, sliced 



  1. Cook balsamic vinegar in a small saucepan over low heat until thick and syrupy, about 20 minutes. Set aside to cool. 
  2. Combine the olives, parsley, garlic, basil, pepper and olive oil in a medium bowl and toss to combine. 
  3. To serve, place the tomatoes and mozzarella rounds, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve. 

Serves 4


Nutrition Facts