Pin It My neighbor Gina knocked on my door one August afternoon holding a basket of tomatoes from her garden. She said they were too ripe to wait, so we stood in my kitchen slicing them while the windows stayed open and the air smelled like cut grass. I had leftover chicken in the fridge and a ball of mozzarella I'd been meaning to use, and within twenty minutes we'd made something so bright and simple it felt like we'd cheated. That was the first time I realized how little you need when the ingredients are this good.
I started making this every Sunday during the hottest part of the year because turning on the oven felt impossible. My brother would come over after his bike rides and eat it straight from the platter, standing at the counter with his helmet still on. He said the balsamic glaze was the secret, the way it clung to the mozzarella and made the whole thing taste expensive. Now he asks for it every time he visits, even in winter.
Ingredients
- Boneless, skinless chicken breasts: These grill fast and stay tender if you don't overcook them, and slicing them thin makes every bite feel lighter.
- Olive oil: Use it twice, once to coat the chicken and again in the dressing, because it ties everything together with that fruity richness.
- Salt and black pepper: Season the chicken well before it hits the grill or it will taste flat no matter how good the tomatoes are.
- Dried Italian herbs: A small pinch makes the chicken smell like a trattoria, but you can skip it if your basil is fresh and plentiful.
- Ripe tomatoes: The riper the better, because their juice mingles with the oil and becomes a sauce on its own.
- Fresh mozzarella cheese: Go for the kind packed in water, not the shrink wrapped blocks, because it has that creamy center that melts on your tongue.
- Fresh basil leaves: Tear them with your hands instead of cutting them so they bruise and release all their perfume right before you eat.
- Mixed salad greens: These add a little bitterness and crunch, but I skip them when the tomatoes are really good.
- Extra virgin olive oil: Save your best bottle for this dressing because you will actually taste the difference.
- Balsamic glaze or reduction: This is what makes people ask for the recipe, that sweet dark syrup that clings to every leaf.
- Honey: Just a teaspoon balances the vinegar if your balsamic is too sharp, but taste it first.
Instructions
- Heat the grill:
- Get your grill or grill pan really hot before the chicken touches it, so you hear that instant sizzle. If the heat is too low, the chicken will steam instead of getting those dark lines.
- Season the chicken:
- Rub the olive oil all over the chicken breasts, then sprinkle salt, pepper, and herbs evenly on both sides. Let it sit for a minute while the grill heats so the seasoning sticks.
- Grill the chicken:
- Place the chicken on the grill and leave it alone for six or seven minutes, resisting the urge to move it. Flip once and cook the other side until the juices run clear, then let it rest on a plate so it stays juicy when you slice it.
- Arrange the salad:
- Lay out your tomato and mozzarella slices in overlapping rows, tucking basil leaves in between like you're building something pretty. If you're using greens, scatter them underneath as a bed.
- Add the chicken:
- Slice the rested chicken thinly on the diagonal and fan the pieces over the tomatoes and cheese. The warm chicken will soften the mozzarella just a little.
- Make the dressing:
- Whisk the olive oil, balsamic glaze, and honey together in a small bowl until it looks glossy and thick. Taste it and add a pinch of salt if it needs it.
- Dress and serve:
- Drizzle the dressing all over the salad just before you bring it to the table so the basil stays bright. Serve it right away while the chicken is still a little warm.
Pin It I brought this to a potluck once and someone said it looked too fancy to be easy. I told her I'd made it in my pajamas that morning and she didn't believe me until I wrote down the recipe on a napkin. That's the thing about this salad, it looks like you tried hard but really you just let the ingredients do all the work.
Making It Your Own
Some nights I skip the chicken entirely and double the mozzarella, turning it into a vegetarian plate that still feels filling. Other times I add sliced avocado for creaminess or scatter toasted pine nuts on top for crunch. Once I used heirloom tomatoes in three different colors and it looked like something from a magazine, but honestly the regular ones taste just as good.
What to Serve Alongside
This salad is light enough that I usually serve it with crusty bread to soak up the dressing and olive oil pooling at the bottom of the platter. A glass of cold Sauvignon Blanc or Pinot Grigio makes it feel like a real meal, the kind you linger over. If you want something heartier, a side of roasted potatoes or garlic bread works without weighing things down.
Storage and Leftovers
I don't usually have leftovers because this disappears fast, but when I do I store the chicken separately from the salad so the greens don't wilt. The tomatoes and mozzarella keep for a day in the fridge, and I add fresh basil and dressing right before eating again. The chicken is great cold, sliced thin on a sandwich the next day.
- Store the dressed salad for no more than a few hours or the basil will turn black.
- Keep extra dressing in a jar in the fridge for up to a week and shake it before using.
- If your mozzarella weeps water overnight, just drain it off and pat the slices dry.
Pin It Every time I make this I remember standing in that kitchen with Gina, how something so simple turned into an afternoon we both needed. It's the kind of recipe that reminds you that good food doesn't have to be complicated, just honest.
Recipe FAQs
- → Can I prepare this salad ahead of time?
You can grill the chicken and prepare components separately up to 4 hours ahead. Assemble and dress just before serving to keep greens crisp and flavors fresh. Store dressing separately in an airtight container.
- → What's the best way to slice chicken breast for even cooking?
Place chicken breasts between plastic wrap and gently pound to an even thickness of about 3/4 inch. This ensures uniform cooking in 6-7 minutes per side. Let rest 5 minutes before slicing thinly against the grain.
- → Can I make a vegetarian version?
Absolutely! Simply omit the chicken and add extra vegetables like grilled zucchini, roasted eggplant, or chickpeas for protein. The fresh tomato, mozzarella, and basil remain the delicious foundation of this salad.
- → What type of mozzarella works best?
Fresh buffalo mozzarella provides the richest, creamiest texture and delicate flavor. Standard fresh mozzarella also works beautifully. Avoid aged or low-moisture varieties, which lack the tender quality this salad needs.
- → How do I know when grilled chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) using a meat thermometer. Alternatively, pierce the thickest part with a knife—juices should run clear with no pink inside. Always let it rest 5 minutes before slicing.
- → Can I substitute balsamic glaze with regular vinegar?
Yes, but use regular balsamic vinegar sparingly as it's more acidic. Mix 2 tablespoons vinegar with 1 teaspoon honey and 2 tablespoons olive oil for a similar balance. Balsamic reduction provides natural sweetness and thickness regular vinegar lacks.