Save My neighbor brought over a basket of tomatoes from her garden last August, still warm from the vine. I had chicken defrosting and a ball of mozzarella in the fridge, and suddenly I remembered a lunch I had years ago at a tiny cafe near Lake Como. That afternoon, I pulled together this salad without a plan, just instinct and hunger. It tasted like summer in a way that made me forget I was standing in my own kitchen.
I made this for my sister when she came over after a long shift at the hospital. She sat at the counter while I sliced the chicken, and we talked about nothing important while the basil filled the room with that sharp, green smell. She ate two servings and texted me the next morning asking for the recipe. Sometimes food is just the easiest way to say I care.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): I always flatten them slightly with my palm before grilling so they cook evenly and dont dry out on the edges.
- Olive oil (1 tbsp for chicken): This helps the seasoning stick and keeps the chicken from sticking to the grill, which I learned after ruining a few pieces early on.
- Salt, black pepper, and dried Italian herbs: The herbs are optional, but they add a subtle backdrop that makes the whole dish feel more intentional.
- Ripe tomatoes (3 medium, sliced): Use the ripest ones you can find because their juice mingles with the dressing and becomes part of the sauce.
- Fresh mozzarella cheese (200 g, sliced): I prefer the kind packed in water because it stays soft and creamy, not rubbery like the vacuum sealed blocks.
- Fresh basil leaves (1 cup): Tear them with your hands instead of cutting them with a knife, it keeps the edges from browning and bruising.
- Mixed salad greens (100 g, optional): I throw these in when I want a little more volume or a peppery bite from arugula.
- Extra virgin olive oil (2 tbsp): Save the good stuff for this because you really taste it in the dressing.
- Balsamic glaze or reduction (2 tbsp): The thick, syrupy kind works best here, not the thin vinegar that just runs off.
- Honey (1 tsp, optional): I add this when my balsamic glaze is a little too sharp, it rounds everything out.
Instructions
- Preheat the grill:
- Set your grill or grill pan over medium high heat and let it get hot for a few minutes. You want to hear that sizzle when the chicken 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 youre using them. Dont be shy with the seasoning, some of it will stay on the grill.
- Grill the chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, or until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices settle back into the meat.
- Arrange the salad base:
- Lay the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates. If youre using greens, scatter them underneath or around the edges.
- Add the chicken:
- Slice the rested chicken thinly on the diagonal and layer it over the tomatoes and mozzarella. The warmth from the chicken will start to soften the cheese a little.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if youre using it. Taste it and add salt and pepper until it feels balanced.
- Finish and serve:
- Drizzle the dressing evenly over the entire salad just before serving. I always do this at the last second so the greens dont get soggy.
Save My husband isnt usually one to ask for seconds of salad, but the first time I made this, he stood at the counter and picked at the leftovers straight from the platter with a fork. He didnt say much, just kept going back. Thats when I knew this one was different.
Customizing Your Salad
I love adding sliced avocado when I have one thats perfectly ripe, it adds creaminess that plays off the mozzarella. Toasted pine nuts bring a little crunch and a nutty richness that makes the dish feel fancier without much effort. If you want to skip the chicken entirely, this works beautifully as a vegetarian plate, and Ive even grilled thick slices of zucchini to replace the protein. You can also swap in burrata for the mozzarella if youre feeling indulgent, and watch it ooze into the dressing.
Serving and Pairing
I usually serve this on a big platter in the center of the table so everyone can help themselves. It pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Grigio, something that wont overpower the fresh flavors. If wine isnt your thing, sparkling water with lemon is perfect and keeps the meal feeling bright. Ive also served this alongside crusty bread to soak up the dressing pooling at the bottom of the plate.
Storage and Make Ahead Tips
You can grill the chicken up to a day ahead and store it in the fridge, then slice it cold or bring it to room temperature before serving. I keep the dressing in a jar and shake it up right before I need it. The salad components stay freshest when stored separately, so I prep everything in the morning and assemble it just before we eat.
- Store leftover chicken tightly wrapped in the fridge for up to three days.
- Keep the dressing in a sealed container at room temperature if youre using it the same day, or refrigerate it for up to a week.
- If you dress the whole platter and have leftovers, the greens will wilt but the flavors deepen overnight and its still delicious cold.
Save This salad has become my go to when I want something that feels special but doesnt ask too much of me. Its the kind of dish that reminds you why simple food, made with good ingredients, never really goes out of style.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, you can grill the chicken and slice the vegetables in advance. Store them separately and assemble just before serving to keep the salad fresh and prevent the greens from becoming wilted.
- → What type of mozzarella works best?
Fresh buffalo mozzarella offers the richest, creamiest flavor and authentic Italian taste. Regular fresh mozzarella also works well and is more widely available. Avoid pre-shredded varieties, which contain anti-caking agents.
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear when pierced with a knife, and there should be no pink inside.
- → Can I make this salad vegetarian?
Absolutely. Simply omit the chicken and add extra vegetables like sliced avocado, roasted vegetables, or white beans for protein and substance. The tomato, mozzarella, and basil remain the flavorful foundation.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh flavors beautifully. These wines cut through the richness of the mozzarella while highlighting the bright basil and tomato notes.
- → Can I add other ingredients for variation?
Yes! Sliced avocado, toasted pine nuts, roasted red peppers, or caramelized onions all enhance the salad. Red onion adds a peppery bite, while a handful of arugula introduces a pleasant peppery note.