Pin it My neighbor Maria invited me over one August afternoon when her tomato plants were threatening to take over the backyard. She handed me a basket of warm, sun-ripened tomatoes and said, just slice them with good mozzarella and don't overthink it. I added grilled chicken because I was hungry, and that simple lunch turned into something I've made at least once a week ever since. The smell of basil and balsamic in a hot kitchen became my favorite kind of summer.
I brought this to a potluck once without much confidence, and it was the first dish to disappear. Someone asked if I used a special marinade, but honestly it was just salt, pepper, and a hot grill. That night I learned that fresh ingredients don't need much help, and sometimes the simplest things make people happiest.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): I flatten mine with a meat mallet so they cook evenly and stay juicy, no dry edges or raw centers.
- Olive oil (1 tbsp for chicken): This keeps the meat from sticking to the grill and adds just enough richness without making things greasy.
- Salt (1/2 tsp): I learned to season generously before grilling because it creates a flavorful crust that plain chicken never has.
- Black pepper (1/4 tsp): Freshly cracked makes a difference, the pre ground stuff just doesn't have the same bite.
- Dried Italian herbs (1/2 tsp, optional): A little oregano or basil in the blend adds warmth, though I skip it if my fresh basil is really fragrant.
- Ripe tomatoes (3 medium, sliced): Use the ripest you can find, pale winter tomatoes will make this taste like nothing.
- Fresh mozzarella cheese (200 g, sliced): The kind that comes in water is softer and creamier than the block stuff, worth seeking out.
- Fresh basil leaves (1 cup): Don't chop them too early or they'll bruise and darken, I tear them right before serving.
- Mixed salad greens (100 g, optional): I add these when I want more volume or a little peppery bite from arugula.
- Extra virgin olive oil (2 tbsp for dressing): Save your best bottle for this, you'll actually taste it.
- Balsamic glaze (2 tbsp): The thick syrupy kind is what you want, not regular vinegar which is too sharp.
- Honey (1 tsp, optional): I add this when my balsamic is more tart than sweet, it brings everything into balance.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until it's hot enough that a drop of water sizzles instantly. A properly heated surface gives you those beautiful char marks and keeps the chicken from sticking.
- 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. I like to let them sit for a few minutes so the seasoning really sticks.
- Grill until golden:
- Place the chicken on the grill and resist the urge to move it around, let it cook undisturbed for 6 to 7 minutes per side. You'll know it's done when the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly.
- Arrange the salad base:
- Lay out the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them in a pretty pattern if you're feeling fancy. Tuck in the mixed greens if you're using them.
- Add the chicken:
- Layer the sliced grilled chicken over the arranged salad, letting the juices drip onto the tomatoes and cheese. This is where everything starts to come together.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if you want a touch of sweetness, then season with a pinch of salt and pepper. Taste it and adjust, it should be tangy and just barely sweet.
- Finish and serve:
- Drizzle the dressing evenly over the entire salad just before serving, don't do this too early or the greens will wilt. Serve it immediately while the chicken is still warm and the mozzarella is cool.
Pin it One evening I made this for my sister who was going through a rough patch, and she said it was the first thing that tasted good to her in weeks. We sat on the porch with our plates, not saying much, just eating and listening to the cicadas. Food has a way of showing up when you need it most, even if it's just a simple salad.
Storing and Making Ahead
I often grill the chicken in the morning and keep it in the fridge, then assemble everything cold for lunch. The flavors actually deepen when the chicken has time to soak up a little of the dressing. If you're storing leftovers, keep the dressing separate so the greens don't get soggy, and everything will hold up nicely for a day or two in an airtight container.
Swaps and Variations
I've made this vegetarian by leaving out the chicken and adding white beans for protein, and it was just as satisfying. Sliced avocado or toasted pine nuts bring a creamy richness or nutty crunch that changes the whole mood of the dish. One time I used buffalo mozzarella and it was so luxurious I almost felt guilty, but not quite enough to stop eating.
Serving Suggestions
This salad feels special enough for company but easy enough for a weeknight when you're too tired to fuss. I like to serve it with crusty bread to soak up the dressing, or alongside a chilled glass of Sauvignon Blanc that cuts through the richness of the cheese. Sometimes I'll double the recipe and serve it family style on a big wooden board, and people just help themselves.
- Pair it with garlic bread or focaccia for a more filling meal.
- Add a handful of arugula for a peppery bite that plays nicely with the balsamic.
- Serve it on a bed of orzo or quinoa if you want to stretch it further for a crowd.
Pin it This salad never gets old because it reminds me that good food doesn't have to be complicated, just honest. I hope it becomes one of those recipes you reach for when you want something bright and easy, the kind that makes an ordinary Tuesday feel a little more special.
Recipe FAQs
- → How do I know when the grilled chicken is cooked through?
Grill the chicken for 6-7 minutes per side over medium-high heat. The chicken is done when the internal temperature reaches 165°F (74°C) and juices run clear when pierced with a knife. Let it rest for 5 minutes before slicing to retain moisture.
- → Can I prepare this salad ahead of time?
Yes, you can grill the chicken and prepare all components several hours ahead. Store them separately in airtight containers. Assemble the salad just before serving and add the dressing at the last moment to prevent the greens from wilting.
- → What type of mozzarella works best?
Fresh mozzarella is ideal for its creamy texture and mild flavor. Buffalo mozzarella offers a richer, more delicate taste if you prefer. Avoid low-moisture mozzarella, which won't have the same silky quality. Keep it chilled until serving.
- → Can I make this vegetarian or vegan?
Absolutely. Simply omit the chicken for a vegetarian version. For a vegan adaptation, skip the mozzarella or use a plant-based mozzarella alternative. Add extra vegetables like avocado, bell peppers, or olives to maintain substance and flavor.
- → What wines pair well with this salad?
Light, crisp white wines work beautifully. Sauvignon Blanc's acidity complements the balsamic, while Pinot Grigio offers subtle fruit notes. Alternatively, try a light rosé for a refreshing warm-weather pairing.
- → How should I store leftover salad?
Store dressed salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing separate to prevent sogginess. The grilled chicken stays fresh for 3-4 days when properly stored and can be used for other meals.