Save The first time I made this salad, I had just come home from the farmers market with a bag of mixed cherry tomatoes in colors I didn't even know existed. They were too pretty to cook, so I tossed them with some leftover couscous and fresh mozzarella, and suddenly my kitchen smelled like an Italian terrace in July. Now it's the dish I make when I want something that feels special but comes together in the time it takes to brew a pot of coffee.
Last summer, I brought this to a backyard barbecue and watched my friend Sarah pick out every single pearl of mozzarella first. She said it reminded her of studying abroad in Florence and eating caprese sandwiches on church steps. Now every time I make it, I think of her laughing in my backyard with tomato juice on her chin, demanding I write down the recipe right then and there.
Ingredients
- 1 cup pearled couscous: The larger pearl size gives you this satisfying chew that regular couscous just can't match, and it holds up beautifully against the juicy tomatoes
- 1 1/4 cups water: I've found this ratio gives you perfectly tender pearls that still have a little bounce to them
- 1/2 teaspoon salt: Season the cooking water well since couscous itself is quite bland and needs that foundation of flavor
- 1 tablespoon olive oil: Adding this to the cooking water keeps the pearls separate and prevents them from clumping together
- 1 cup cherry tomatoes, halved: Mixed colors make this stunning, but all red works perfectly fine if that's what you can find
- 1 cup fresh mozzarella balls, halved: Bocconcini are ideal because they're already portion sized, but cutting a larger ball into small cubes works too
- 1/4 cup fresh basil leaves: Tear them by hand instead of cutting with a knife to avoid bruising and releasing too much of the oils
- 1 tablespoon extra virgin olive oil: Use your best quality olive oil here since it's not being cooked and the flavor really shines through
- Freshly ground black pepper: Grind it right before serving for the most aromatic punch
- 2 tablespoons balsamic glaze: Store bought is perfectly fine, but homemade gives you this complex depth you can't quite replicate
Instructions
- Cook the couscous to perfection:
- Bring the water, salt, and olive oil to a gentle boil in a medium saucepan, then stir in the couscous and immediately reduce to low heat. Cover and let it simmer for about 8 to 10 minutes until the pearls are tender and all the water has been absorbed.
- Let it cool completely:
- Fluff the couscous with a fork and spread it out on a large plate or baking sheet to cool down to room temperature, which prevents the cheese from melting when you mix everything together.
- Combine your salad elements:
- In a large mixing bowl, gently toss together the cooled couscous, halved cherry tomatoes, and mozzarella balls until evenly distributed.
- Add the fresh touches:
- Stir in the torn basil leaves and drizzle everything with the extra virgin olive oil, seasoning generously with freshly ground black pepper.
- Finish with the glaze:
- Transfer the salad to your serving bowl and drizzle the balsamic glaze over the top in a pretty pattern, or stir it through if you prefer everything evenly coated.
Save This recipe has become my go-to for new neighbors and heartbroken friends alike. There's something about the combination of familiar comfort food and bright, fresh flavors that just makes people feel taken care of, even if they can't quite put their finger on why.
Make It Your Own
I've discovered that this salad is incredibly forgiving and loves creative additions. Sometimes I'll add diced avocado for creaminess, toasted pine nuts for crunch, or even arugula for a peppery bite that plays beautifully against the sweet tomatoes.
Serving Suggestions
This works as a light main dish for lunch or as a side alongside grilled chicken, fish, or even as part of a bigger Mediterranean spread. I've also served it in hollowed out tomato cups for dinner parties, which always gets people talking.
Storage And Timing
The salad will keep in the refrigerator for up to 3 days, though the basil will start to darken after day two. If you're meal prepping, store the basil separately and toss it in right before eating.
- Mix everything except the glaze if you're transporting this somewhere, then drizzle it on site for the prettiest presentation
- Leftovers actually taste great the next day once the flavors have had even more time to develop
- The couscous will continue absorbing liquid, so you might need to add a splash more olive oil when serving leftovers
Save I hope this recipe finds its way into your regular rotation, bringing a little bit of Mediterranean sunshine to your table whenever you need it most.
Recipe Help & FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the salad up to 2 hours in advance. Store it in an airtight container in the refrigerator. Add the balsamic glaze just before serving to prevent the salad from becoming too soft.
- → What type of couscous should I use?
Pearled (Israeli) couscous works best for this salad as it has a chewy texture and holds up well when mixed with other ingredients. Avoid regular couscous as it becomes mushy and creates a different consistency.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a saucepan over medium heat for 8-10 minutes until reduced by half and syrupy. Let it cool before drizzling over the salad for best results.
- → Can I substitute mozzarella with other cheeses?
Yes, try feta cheese for a tangier flavor, ricotta salata for a firmer texture, or vegan cheese for a dairy-free option. Each provides a different taste profile while maintaining the Mediterranean spirit.
- → What additions enhance this salad?
Consider adding sliced avocado for creaminess, toasted pine nuts for crunch, or grilled vegetables like zucchini and eggplant. Fresh spinach or arugula can also be mixed in for extra greens and nutrition.
- → How should I store leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The couscous will soften and absorb some liquid over time, but the flavors will deepen and blend together nicely.