A classic mozzarella salad rarely needs defending. Tomato, mozzarella, basil — it’s a timeless trio that pleases almost everyone. But one sunny June, while creating recipes for Pere ja Kodu’s Pereköök, I decided to flirt with tradition just a little. The result? This refreshing raspberry twist that accompanied me to more dinners than I can count that summer.
Instead of the usual drizzle of olive oil and vinegar, I opt for a generous spoonful of pesto. It’s vibrant, child-approved (unlike most vinaigrettes), and pulls everything together in seconds. Just a few simple ingredients and a couple of quick cuts — this salad is ready in minutes and vanishes even faster.
The sweet raspberries add a juicy pop that somehow makes the mozzarella creamier, the tomatoes sweeter, and the basil even more fragrant.
Ball Salad with Raspberries
Ingredients
Preparation
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Halve the cherry tomatoes and mozzarella balls and place them in a serving bowl. Gently add the raspberries. Tear in the fresh basil leaves.
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Spoon over the pesto, season with salt and pepper, and toss everything together carefully to keep the raspberries intact.
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Serve as a summery side, ideally next to grilled meats and a spoonful of cherry chutney — or enjoy it on its own as a light, irresistible lunch.
