Save The summer I finally figured out how to grill chicken without turning it into rubber was the same summer this salad became my weeknight savior. I had been rushing through dinner prep one sticky July evening when I realized I had fresh tomatoes and mozzarella sitting side by side in the fridge, and the basil on my windowsill was practically begging to be picked. The chicken came off the grill with those perfect char marks, and when I sliced into it, the juices ran clear and I felt like I'd finally cracked some secret code. That first bite, with the creamy mozzarella against the sweet tomato and the sharp balsamic, made me forget I was eating something I threw together in half an hour.
I made this for my sister when she came over complaining about her bland meal prep routine, and she stood in my kitchen eating it straight off the platter with her fingers, too impatient to wait for me to plate it properly. She kept saying she couldn't believe something this good could be this easy, and I watched her take a photo of it before she even sat down. Now she texts me every few weeks asking if I remembered to buy basil, which is her way of inviting herself over for dinner. It's become our unspoken tradition, this salad, and I love that something so simple turned into something we share.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): The star protein that needs a hot grill and a little patience, and I learned that letting it rest after cooking keeps all those juices inside instead of all over your cutting board.
- Olive oil (1 tbsp for chicken): This helps the seasoning stick and prevents the chicken from welding itself to the grill, which happened to me exactly once and I'll never skip it again.
- Salt, black pepper, and dried Italian herbs: Simple seasonings that let the chicken taste like itself while adding just enough flavor to complement the fresh ingredients that come after.
- Ripe tomatoes (3 medium, sliced): The riper and sweeter, the better, because they balance the tangy balsamic and provide that juicy burst that makes every bite feel like summer.
- Fresh mozzarella cheese (200 g, sliced): Go for the soft, milky kind that comes packed in water if you can find it, because that creamy texture against the firm chicken is what makes this salad feel luxurious.
- Fresh basil leaves (1 cup): The fragrant, slightly peppery leaves tie everything together, and I always tear them instead of cutting to keep them from bruising and turning dark.
- Mixed salad greens (100 g, optional): I add these when I want a little more crunch and bulk, but the salad works beautifully without them if you prefer to keep it classic.
- Extra virgin olive oil (2 tbsp): The good stuff matters here because it's not cooked, just drizzled, and you can actually taste the difference between decent and great olive oil.
- Balsamic glaze or reduction (2 tbsp): This thick, syrupy version clings to the ingredients instead of pooling at the bottom, and it adds that sweet and tangy finish that makes people ask what your secret is.
- Honey (1 tsp, optional): I add this when my balsamic is a little too sharp, and it rounds out the dressing with just a hint of sweetness that feels natural, not sugary.
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 and evaporates immediately. This high heat is what gives you those beautiful char marks and seals in the juices.
- 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, making sure every part is covered. The oil helps the seasoning stick and creates a barrier against the hot grill.
- Grill until golden:
- Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes before flipping, resisting the urge to move it around. Cook the other side for another 6 to 7 minutes until the juices run clear and the internal temperature hits 165 degrees, then remove and let it rest for 5 minutes before slicing thinly.
- Arrange the fresh ingredients:
- Lay out the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them or arranging however feels natural. Toss in the mixed greens around the edges if you want that extra freshness and color.
- Add the chicken:
- Layer the sliced grilled chicken over the top of the salad, letting the warm slices nestle between the cool tomatoes and cheese. The heat from the chicken will slightly soften the mozzarella, which is exactly what you want.
- Whisk the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if using, then season with a pinch of salt and pepper. Taste it and adjust, because this is your chance to make it exactly as tangy or sweet as you like.
- Drizzle and serve:
- Pour the dressing evenly over the entire salad just before serving, making sure every section gets a little bit. Serve immediately while the chicken is still warm and the mozzarella is starting to get soft and creamy.
Save One evening my neighbor wandered over while I was plating this, and she ended up staying for dinner without either of us planning it. We sat on the back porch with our plates balanced on our laps, and she told me she'd forgotten what it felt like to eat something that tasted this bright and alive. She said it reminded her of a trip to Italy years ago, and I loved that a simple salad I threw together could bring back a memory that made her smile like that. It's funny how food does that, how it becomes a bridge to other times and places without even trying.
Choosing Your Ingredients
The quality of your tomatoes and mozzarella will make or break this dish, so it's worth spending a little extra on ripe, in season tomatoes and fresh mozzarella from the deli counter. I learned this after making it with sad, pale winter tomatoes once and wondering why it tasted flat and disappointing. If you can find buffalo mozzarella, grab it, because the texture is silkier and the flavor is richer than regular mozzarella. Your basil should smell intensely fragrant when you pick the leaves, and if it doesn't, it's probably past its prime. The balsamic glaze matters too, so look for one that's thick and syrupy, not watery, because it should cling to the ingredients instead of sliding off.
Making It Your Own
This salad is incredibly forgiving and practically begs you to adapt it based on what you have or what sounds good. I've added sliced avocado when I had one sitting on the counter, and the creamy richness played beautifully with the tangy dressing. Toasted pine nuts or slivered almonds add a nutty crunch that makes it feel more substantial, and I've even tossed in some arugula instead of basil when I ran out and loved the peppery bite it brought. If you want to skip the chicken entirely, it becomes a perfect vegetarian starter or side dish, and I've served it that way at summer barbecues where it disappeared faster than anything else on the table. You can also swap the chicken for grilled shrimp or even seared tuna if you're feeling adventurous.
Serving and Storing
This salad is best served immediately after you assemble it, while the chicken is still warm and everything is fresh and vibrant. If you need to prep ahead, you can grill the chicken and slice the vegetables earlier in the day, then store them separately in the fridge and assemble just before serving. The dressing can be whisked together and kept in a jar in the fridge for up to three days, and you can shake it up right before drizzling. Leftovers don't really work for this one because the tomatoes get watery and the basil wilts, so I always try to make just enough for the meal.
- Serve it on a big platter for family style dining, or plate it individually if you're trying to impress someone.
- Pair it with crusty bread to soak up the dressing and juices that pool at the bottom, because that's the best part.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the fresh flavors without overwhelming them.
Save This salad has become my answer to the question of what to make when I want something that feels special but doesn't require me to spend an hour in the kitchen. It's proof that the best meals don't have to be complicated, just made with good ingredients and a little bit of care.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can grill the chicken and slice the tomatoes and mozzarella several hours ahead. Store them separately in the refrigerator. Assemble and dress just before serving to keep ingredients fresh and crisp.
- → What temperature should the chicken reach?
Grill the chicken until the internal temperature reaches 165°F (74°C) on a meat thermometer. This ensures it's fully cooked while remaining juicy. Let it rest for 5 minutes before slicing.
- → Can I use frozen chicken?
Thaw frozen chicken completely in the refrigerator before grilling. This ensures even cooking and prevents the outside from overcooking while the inside remains cold.
- → What's the best substitute for fresh mozzarella?
Buffalo mozzarella offers a richer, creamier flavor. You can also use burrata for added indulgence, or regular mozzarella if fresh isn't available. Avoid pre-shredded varieties as they don't have the same texture.
- → How do I make homemade balsamic glaze?
Simmer regular balsamic vinegar in a small saucepan over medium heat for 10-15 minutes until reduced by half and syrupy. Cool before using. Store in an airtight container for up to two weeks.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh flavors beautifully. Alternatively, a light rosé works wonderfully for warmer occasions.