Salad: United States – New Jersey (Mid-Atlantic United States) – Jersey Tomato Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

- 4 large Jersey tomatoes, approx. 2 lb (900 g) total, ripe but firm
- 8 oz (225 g) fresh mozzarella (bocconcini or 1 ball), torn or sliced
- 1 cup (packed) fresh basil leaves, approx. 25 g
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) balsamic glaze (store-bought) or 1/2 cup (120 ml) balsamic vinegar to reduce
- 1/4 small red onion, very thinly sliced, approx. 1 oz (30 g) (optional)
- 1/2 tsp (2.5 g) kosher salt, plus flaky sea salt for finishing
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1 tsp (5 g) Dijon mustard (optional, for whisked quick dressing)
- 1 tsp (5 ml) honey (optional, to balance if reducing balsamic)

Instructions

Short Description:
A bright, simple salad highlighting sweet, juicy Jersey tomatoes with fresh basil, creamy mozzarella, extra-virgin olive oil, and a finish of balsamic glaze. Served chilled or at cool room temperature as a classic summertime course.

Regional Notes:
This version showcases the iconic Jersey tomato—not just any slicing tomato—valued for exceptional sweetness and juiciness; the salad is kept simple so the tomato flavor stands out. Compared with generic caprese-style salads, this Mid-Atlantic take emphasizes local produce (vine-ripened Jersey tomatoes) and often uses a balsamic glaze drizzle rather than a heavy vinaigrette.

1. If you're reducing balsamic vinegar: pour 1/2 cup (120 ml) balsamic vinegar into a small saucepan, add 1 tsp (5 g) honey if desired, bring to a gentle simmer over medium-low heat and reduce until thickened and about 2 tbsp (30 ml) remain, 8–12 minutes. Cool to room temperature.
2. Wash tomatoes and basil. Slice tomatoes about 1/2-inch thick; if very large, cut into wedges. Pat slices dry on paper towels to remove excess moisture.
3. Arrange tomato slices on a large platter or divide among 4 plates. Tuck torn/sliced mozzarella pieces between and atop the tomato slices. Scatter basil leaves and optional thinly sliced red onion over the tomatoes and cheese.
4. In a small bowl whisk together extra-virgin olive oil, Dijon mustard (if using), kosher salt, and black pepper until combined; or simply drizzle olive oil directly over the assembled salad.
5. Drizzle the balsamic glaze (or the cooled reduced balsamic) evenly over the salad, then finish with a light sprinkling of flaky sea salt and an extra crack of black pepper.
6. Let the salad sit 5–10 minutes at cool room temperature to allow flavors to meld, then serve. Leftovers (without dressing) keep refrigerated for up to 1 day; add dressing just before serving.