This Tomato, Mozzarella and Arugula Tower is a fresh, beautifully presented summer salad featuring ripe tomatoes, peppery arugula, part-skim mozzarella, fresh basil, extra virgin olive oil and a splash of balsamic vinegar. It’s an ideal low-carb or vegetarian lunch for two, and it makes an elegant side dish for four when halved. The dish is simple to assemble, highlights peak-season tomatoes, and brings a classic Italian flavor profile to the table.
Tomato Mozzarella and Arugula Tower
This recipe builds layered towers of sliced tomato, thin slices of part-skim mozzarella and peppery arugula, finished with a bright basil dressing. The combination of juicy tomato and creamy mozzarella is a classic, while arugula adds texture and bite. The homemade basil-balsamic dressing ties the elements together and keeps the dish light and flavorful. Perfect for a quick summer meal, a light lunch, or an attractive starter for guests.
Yield
2 servings (or 4 side-dish portions)
Serving size: 1 tomato tower
Ingredients
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
- 2 medium ripe tomatoes
- 3 oz part-skim mozzarella, sliced into 6 thin slices
- 2 cups arugula
Instructions
- Make the basil dressing: In a small blender or food processor, combine the chopped basil, olive oil, balsamic vinegar, a pinch of kosher salt and a few grinds of fresh black pepper. Blend until smooth and set aside. Taste and adjust seasoning if needed.
- Prepare the tomatoes: Trim a thin slice from the top and bottom of each tomato and discard. Slice each tomato horizontally into three even slices, keeping the core intact so that each set of slices can be stacked in the same order for assembly.
- Season the tomato slices lightly with a pinch of salt to draw out flavor.
- Plate the arugula: Divide the arugula between two plates, placing about 3/4 cup on each plate as a bed for the tower.
- Assemble the towers: On each plate, build a tower by alternating a tomato slice, a piece of mozzarella and a small handful of arugula (or tuck some arugula between layers). Repeat until each tower has three tomato layers and two or three mozzarella slices interspersed, finishing with a tomato slice on top if desired.
- Finish and serve: Arrange the remaining arugula around or on top of each tower. Grind fresh black pepper over the towers and drizzle the basil-balsamic dressing evenly over both plates. Serve immediately while the tomatoes are fresh and juicy.
Nutrition (per serving)
- Calories: 276.6 kcal
- Protein: 12.2 g
- Carbohydrates: 9.2 g
- Fat: 23 g
- Fiber: 1.9 g
- Sodium: 349.2 mg
- Sugar: 1.4 g
Notes and Tips
- Choose ripe, flavorful tomatoes for the best results—beefsteak, heirloom or vine-ripe tomatoes work well.
- Slice the mozzarella thinly so it layers easily between tomato slices. Part-skim mozzarella keeps the salad lighter while still offering creamy texture.
- For a smoother dressing, blend until completely emulsified. If the dressing is too thick, add a small splash of water to loosen it.
- To serve as a side for four, divide the assembled ingredients and create smaller towers or simply halve each tower and plate on four serving dishes.
- This salad is best enjoyed immediately; tomatoes release moisture over time, which can make the layers soggy if left to sit.
Final Thought
This Tomato Mozzarella and Arugula Tower is a simple, elegant dish that highlights fresh summer produce and classic Italian flavors. Whether you prepare it for a casual lunch or present it as a starter for guests, its bright dressing and beautiful presentation make it a reliable favorite. If you try this recipe, consider noting any adjustments you made to the seasoning or dressing to find your preferred balance of flavors.