Mozzarella Salad with Sun-Dried Tomatoes

This Italian-style composed salad layers thick slices of mozzarella over shredded romaine dressed in extra-virgin olive oil and red wine vinegar, then scatters slivered sun-dried tomatoes and rinsed capers on top. Simple, beautiful, and ready in 10 minutes.

The romaine goes on first, cut into thin crosswise ribbons and lightly dressed. This bed of greens acts as both a base and a flavor bridge between the mild, creamy mozzarella and the intense, chewy sun-dried tomatoes above.

Sun-dried tomatoes are concentrated flavor bombs. Just two halves, slivered thin, provide enough sweet, tangy tomato intensity to season the entire salad. Cut them into the thinnest slivers you can manage so they distribute evenly across the mozzarella slices.

Capers add briny, salty pops that wake up the mild mozzarella. Rinse them first to remove excess brine. You want their flavor, not the packing liquid overpowering the delicate olive oil dressing.

A dusting of freshly ground black pepper is the only other seasoning. No salt needed since the capers and sun-dried tomatoes bring plenty.

Chef Tips

• Use fresh mozzarella (packed in water) for the best flavor and texture. Pre-shredded or block mozzarella is too dry and rubbery for a salad like this.
• Slice the mozzarella about ¼ inch thick. Thin enough to eat easily but thick enough to taste creamy in each bite.
• Use the best extra-virgin olive oil you have. In a salad this simple, the oil’s flavor is front and center.

Variations

• Caprese style: Add fresh basil leaves between the mozzarella slices and swap the romaine for arugula.
• Burrata upgrade: Replace the mozzarella with burrata for a richer, creamier version that oozes when cut.