Save My neighbor showed up one evening with a basket of tomatoes from her garden, so sun-warmed they left juice on my counter. I had chicken thawing and a ball of mozzarella in the fridge, and suddenly dinner felt like it was writing itself. There was no grand plan, just the kind of meal that happens when you stop overthinking and let the ingredients talk. That night, I learned that the best salads are barely recipes at all.
I made this for my sister during one of her rare visits home, and she ate it standing at the counter, fork in hand, before I even set the table. She kept saying it tasted like the lunches we used to have on vacation in a coastal town years ago. I hadn't thought of that trip in forever, but she was right. Sometimes food pulls memories out of places you forgot they were hiding.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): These grill fast and slice beautifully, but make sure they are evenly thick so they cook at the same rate without drying out on the edges.
- Olive oil (1 tbsp for chicken): This helps the seasoning stick and keeps the chicken from sticking to the grill, plus it adds a subtle richness that complements the herbs.
- Salt and black pepper: Simple seasoning is all you need here, the chicken should taste clean and let the other ingredients shine.
- Dried Italian herbs (1/2 tsp, optional): A little oregano or basil adds warmth without overpowering, but you can skip it if your fresh basil is really fragrant.
- Ripe tomatoes (3 medium, sliced): Use the ripest ones you can find, because their sweetness balances the tangy balsamic and carries the whole dish.
- Fresh mozzarella cheese (200 g, sliced): Go for the kind packed in water, it has a delicate milky flavor and soft texture that melts slightly when the warm chicken touches it.
- Fresh basil leaves (1 cup): Tear them gently with your hands instead of chopping, bruising releases more aroma and keeps the edges from browning too fast.
- Mixed salad greens (100 g, optional): These add a peppery crunch underneath, but the salad works perfectly fine without them if you want to keep it classic.
- Extra virgin olive oil (2 tbsp for dressing): Use your best bottle here, because it is front and center in the dressing and you will taste every note.
- 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 of the plate.
- Honey (1 tsp, optional): A tiny bit smooths out any sharpness in the balsamic and ties the flavors together without making things sugary.
Instructions
- Preheat the grill:
- Get your grill or grill pan over medium high heat until it is hot enough that a drop of water sizzles and evaporates immediately. A properly heated surface gives you those beautiful char marks and prevents sticking.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you are using them. Make sure every inch is coated so the seasoning does not end up patchy.
- Grill the chicken:
- Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side, until the internal temperature hits 165 degrees and the juices run clear. Resist the urge to flip it early, patience gives you a golden crust.
- Rest and slice:
- Move the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute instead of running out when you cut. Slice it thinly on a slight angle for tender, elegant pieces.
- Arrange the salad base:
- Lay the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them for color and balance. Tuck in the salad greens around the edges if you are using them.
- Add the chicken:
- Fan the warm chicken slices over the top of the salad, letting them overlap slightly. The heat from the chicken will soften the mozzarella just a little, which is exactly what you want.
- Mix the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if you like a touch of sweetness, then season with a pinch of salt and pepper. Taste it and adjust until it feels bright and balanced.
- Drizzle and serve:
- Pour the dressing over the salad in a slow zigzag motion just before serving, so everything stays fresh and the greens do not wilt. Serve immediately while the chicken is still warm.
Save I brought this to a potluck once, and someone asked if I had catered it. I laughed because I had made it in less time than it took me to decide what to wear. That is the thing about this salad, it looks like effort but feels like ease, and people always assume it took longer than it did.
Make It Your Own
If you want a vegetarian version, skip the chicken entirely and add thick slices of grilled zucchini or roasted bell peppers for a smoky sweetness. I have also tossed in sliced avocado when I had one sitting on the counter, and it added a creamy richness that made the salad feel even more indulgent. Toasted pine nuts scattered on top give you a nutty crunch that plays beautifully with the soft mozzarella. You could even swap the chicken for grilled shrimp if you are in the mood for seafood, just season them the same way and cook them for a few minutes per side.
Serving Suggestions
This salad is perfect on its own for a light lunch, but it also works as a starter for a bigger meal. I like to serve it with crusty bread on the side so people can mop up the dressing that pools at the bottom of the plate. A crisp Sauvignon Blanc or a light Pinot Grigio cuts through the richness of the mozzarella and complements the bright acidity of the tomatoes. If you are feeding a crowd, double the recipe and arrange it on a big wooden board, it looks stunning and disappears fast.
Storage and Leftovers
This salad is best eaten right after you assemble it, but you can prep the components ahead to make life easier. Grill the chicken up to a day in advance and store it in the fridge, then slice it cold or warm it gently before serving. Keep the tomatoes, mozzarella, and basil separate until you are ready to plate, and mix the dressing in a jar so you can shake it up at the last minute.
- Store leftover chicken separately in an airtight container for up to three days, and use it in sandwiches or grain bowls.
- Do not dress any salad you plan to save, because it will turn soggy and lose its fresh snap.
- If you have extra balsamic glaze, drizzle it over roasted vegetables or grilled fruit for a quick flavor boost.
Save This salad reminds me that cooking does not always need to be complicated to feel special. Sometimes the best meals are the ones that come together quickly, taste like summer, and leave you wanting just one more bite.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can grill the chicken and prepare the vegetables in advance. Store them separately in the refrigerator. Assemble and dress the salad just before serving to keep components fresh and prevent sogginess.
- → What's the best way to grill chicken breasts evenly?
Pound the chicken breasts to uniform thickness before grilling. This ensures even cooking. Grill over medium-high heat for 6-7 minutes per side, and let rest for 5 minutes after cooking to retain juices.
- → Can I substitute the mozzarella cheese?
Absolutely. Buffalo mozzarella offers a richer taste, while ricotta salata provides a firmer texture. Feta or goat cheese also work well for a tangier flavor profile.
- → How do I keep the salad greens from wilting?
Add the salad greens just before serving. Alternatively, use heartier greens like arugula or spinach that hold up better. Dress lightly and only at the moment of serving.
- → What are good wine pairings for this meal?
Crisp white wines work best, such as Sauvignon Blanc, Pinot Grigio, or Vermentino. Their acidity complements the fresh tomatoes, basil, and balsamic drizzle beautifully.
- → How can I make this vegetarian?
Simply omit the chicken and increase the mozzarella portion or add grilled vegetables like zucchini, eggplant, or portobello mushrooms for protein and substance.