Amalfi Salad Recipe: Sun-Dried Tomato and Basil Brightness

This Amalfi salad recipe brings the sun-drenched flavors of Italy’s Amalfi Coast straight to your table, where fresh mozzarella, sun-ripened tomatoes, and fragrant basil shine in every bite. 🌿 The secret lies in balancing textures—creamy mozzarella, juicy tomatoes, and crisp basil—all tied together with extra-virgin olive oil and a sprinkle of flaky sea salt.

Inspired by coastal traditions, this salad is as vibrant as the Mediterranean landscape itself.

The beauty of this dish is its simplicity: just five core ingredients—ripe tomatoes, fresh mozzarella, basil, olive oil, and salt—come together in a way that feels both rustic and refined. The sun-dried tomatoes add a deep, caramelized sweetness, while the basil infuses the oil with its signature aroma.

What makes it truly special is the technique: layering the ingredients just before serving preserves their freshness and lets the flavors meld naturally.

What you’ll end up with is a salad that’s as pleasing to the eye as it is to the palate—golden tomatoes, creamy mozzarella pearls, and glossy basil leaves arranged on a platter.

The olive oil dressing ties everything together, creating a dish that’s light yet satisfying, perfect for summer gatherings or a weeknight meal that feels like a vacation. Serve it alongside grilled fish or crusty bread for the full Amalfi experience.

For an extra touch of coastal charm, consider adding capers or anchovies for a briny kick, or swap in burrata for an even richer texture. This salad is versatile enough to adapt to your taste while staying true to its Italian roots. Let’s get started!

Ingredients for amalfi salad

Five essential ingredients transform into Italy's brightest coastal salad.

The tomatoes and basil are non-negotiable for that authentic Amalfi flavor. Heirloom tomatoes from a local farmers market deliver the best sweetness, but any vine-ripened variety works. Whole Foods or Trader Joe's often carry ideal options—look for vibrant color and firmness. Fresh basil should be glossy green with no yellowing; Costco sells large bunches at great prices. Mozzarella pearls from BelGioioso (available at most grocery stores) melt beautifully, though fresh mozzarella blocks are superior if you can find them. Sun-dried tomatoes should be oil-packed, not dried—Mutti is a reliable brand for consistent quality.

No heirloom tomatoes? Cherry tomatoes or Roma work in a pinch, though they'll be slightly less juicy. Swap fresh mozzarella for burrata if you want extra creaminess, or use feta cheese for a tangier twist. Out of fresh basil? Dried basil at half the amount is better than skipping it entirely. The garlic can be omitted if you prefer milder flavor, but it adds depth to the dressing. For the olive oil, Colavita or Bertolli are dependable choices—avoid the cheap store brands that lack fruity notes. If you're sensitive to salt, reduce the flaky sea salt to just a pinch and add more to taste at the end.

Tomatoes and basil keep best in the fridge for 3-4 days—store them separately to preserve freshness. Mozzarella pearls can be submerged in water for up to 5 days, while sun-dried tomatoes last 6-12 months unopened in your pantry. The dressing should be made fresh, but you can prep the salad components 2 hours ahead. For serving, tear the bread into chunks and toast lightly—ciabatta or sourdough work beautifully. This salad tastes even better the next day as flavors meld, so make extra for lunches. Store components separately in airtight containers.

Step-by-step instructions for sun-dried tomato and basil brightness

Assemble this vibrant salad with professional precision for restaurant-quality results.

In a small bowl, combine the 0.5 cup extra-virgin olive oil, 0.25 cup chopped sun-dried tomatoes, and 2 cloves minced garlic. Stir until the sun-dried tomatoes are evenly distributed throughout the oil. Let the mixture sit at room temperature for 10 minutes—this allows the tomatoes to rehydrate slightly and infuse the oil with their deep, umami flavor.

Here's the thing—don't skip this resting time. The tomatoes release their natural oils and juices, creating a more complex dressing that clings beautifully to the salad components. You'll notice the mixture darkens slightly as it sits, indicating proper infusion.

In a large mixing bowl, gently combine the 2 cups sun-ripened tomatoes (cut into ½-inch chunks) and 1 cup fresh basil leaves (torn into large pieces). Add the prepared sun-dried tomato dressing and toss everything together with your hands or a large spoon. The tomatoes should be thoroughly coated but still retain some of their natural texture.

I always use my hands for this step—it gives me better control over the delicate tomato pieces and helps distribute the dressing more evenly. Avoid pressing down on the tomatoes, as this releases excess liquid and makes the salad soggy. You're looking for a bright, vibrant mixture with the basil's green peeking through the red.

Working quickly, add the 8 oz fresh mozzarella (torn into 1-inch chunks) to the tomato mixture. Gently fold it in using a spatula, being careful not to break up the mozzarella pieces too much. Sprinkle with the 1 tsp flaky sea salt and toss lightly to distribute evenly.

This is where the salad comes together visually. The mozzarella should be distributed throughout but still visible as distinct pieces. The flaky sea salt adds a sophisticated finish that balances the richness of the mozzarella and tomatoes. Don't overmix—just enough to combine everything gently.

Transfer the salad to a large serving platter or individual plates. Drizzle with the remaining 0.25 cup extra-virgin olive oil in a zigzag pattern. This final drizzle adds a glossy finish and enhances the salad's visual appeal while providing an extra layer of flavor.

For presentation, I like to arrange the salad on a large platter with the mozzarella pieces slightly elevated on one side. This creates visual interest and makes it easy to serve family-style. The final drizzle should create a beautiful sheen that reflects light—this indicates the olive oil is of high quality and properly infused with flavor.

Serve the Amalfi salad immediately while the mozzarella is still slightly warm and the basil is vibrant. The 1 loaf crusty bread makes an excellent accompaniment for soaking up any dressing that pools on the plate. I recommend serving it alongside grilled meats or as a light lunch on its own.

This salad holds up well for 2 hours if refrigerated, but the mozzarella will become slightly firmer and less tender. For the best experience, serve within 30 minutes of assembly. The flavors continue to develop as they sit, so let it rest for 5 minutes after tossing before serving to allow the components to meld.

Perfect pairings for this dish

Coastal Italian Wines

Pair your Amalfi salad with crisp Italian whites that complement its bright, herby flavors. A Vermentino from Sardinia—like Cantina Mesa's—cuts through the richness with its citrus and mineral notes.

For something lighter, try a Greco di Tufo from Campania, which balances the tomatoes' sweetness. I always reach for these when serving this salad at summer gatherings. 🍷

Balsamic Glaze Finish

Add a drizzle of aged balsamic glaze (like Giovanni Rossi) just before serving to deepen the salad's complexity. The caramelized sweetness contrasts beautifully with the salty mozzarella and tangy tomatoes. Start with 1 tablespoon and adjust to taste—it's an easy way to elevate the dish without extra effort. 💫

Grilled Fish Pairings

Serve alongside grilled branzino or sea bass for a complete Amalfi Coast experience. The fish's delicate flavor and tender texture make it the perfect complement to this vibrant salad. I love grilling the fish with lemon zest and rosemary to enhance its natural sweetness. 🐟

Crusty Bread Upgrade

Swap the basic bread for focaccia or ciabatta toasted with garlic and olive oil. The bread's crispy texture and herby notes make it ideal for soaking up any leftover dressing. I recommend Eataly's focaccia for its perfect balance of airy and crispy. 🍞

Caprese Twist

For a Caprese-inspired variation, add sliced heirloom tomatoes and fresh mozzarella arranged alternately on a platter. Drizzle with balsamic reduction and fresh basil. This version feels even more luxurious while keeping the same bright, fresh flavors. 🌿

Summer Cocktail Match

Serve with a refreshing Aperol Spritz or Bellini to enhance the salad's Mediterranean vibes. The effervescence and light sweetness cleanse the palate between bites. For a non-alcoholic option, try a sparkling sangria with orange slices and mint. 🍹

Frequently asked questions