NZ Woman's Weekly

Mixed tomato salad with mozzarella & basil dressing

  • Meal Type

  • Servings

  • Courses

    Quick lunch

I always find mozzarella a little bland, so toss it with herbs and oil. Pull apart instead of cutting, to show the amazing texture.

Cutting the tomatoes in various ways, ie slices, wedges, halves, gives the salad visual appeal.

Choose perfectly ripe ones for full flavour.

  • 2-3 large red or green tomatoes
  • ½ cucumber, peeled into ribbons
  • 3-4 vine-ripened tomatoes
  • 8-10 cherry or grape tomatoes
  • 4-5 small mozzarella balls
  • 2 tbsp fresh basil leaves, finely sliced, plus extra for garnish
  • 1 tbsp parsley, finely chopped


  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • ½ tsp sea salt
  • ½ tsp black pepper

1 Cut larger tomatoes however you desire and arrange them on a serving platter.

2 Peel the cucumber into ribbons and bundle onto the tomatoes. Halve and dot the vine-ripened and cherry or grape tomatoes around the plate.

3 Drain the mozzarella balls well, squeezing out any excess liquid. Make the dressing and pour half over the mozzarella to marinate. Drizzle the rest of the dressing over the salad. Season well and add a few whole basil leaves and parsley.

4 For the dressing, combine the ingredients and mix well.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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