French-Style Tomato and Mozzarella Salad with Mustard Dressing Recipe
A French answer to Italian caprese: tomatoes and mozzarella, but instead of just olive oil – a bold dressing with Dijon mustard and white wine vinegar. This salad often appears on French tables in summer as a starter or light dinner. The flavor is more pronounced than in the classic version, which makes it a great match for a baguette and a glass of wine.
This salad combines the simplicity of caprese with the punchy, wine-and-mustard flavors typical of French bistro cooking, turning a few basic ingredients into a restaurant-worthy starter.
Chef's tips
Use the best, ripest tomatoes you can find – their sweetness balances the sharpness of the mustard and vinegar. Don’t serve the salad straight from the fridge; room temperature brings out the aroma of the tomatoes and basil.
How to serve
Serve as a starter before grilled fish or roast chicken, or as a light main with plenty of baguette and a green side salad. It also works well on a summer buffet table alongside quiches and charcuterie.
Ingredients
- tomatoes ripe, meaty - 3 piece
- mozzarella ball, drained - 125 g
- red onion sliced into very thin feathers - 0.5 piece
- fresh basil leaves - 1 handful
- Dijon mustard - 1 teaspoon
- white wine vinegar - 1 tablespoon
- olive oil - 3 tablespoon
- honey optional, to mellow the flavor - 0.5 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Wash the tomatoes and cut them into thick slices or larger wedges, depending on the size of the fruit.
- Drain the mozzarella and cut it into slices or tear it into smaller pieces with your fingers.
- Slice the onion into very thin feathers so it doesn’t overpower the salad.
- In a small bowl, mix the mustard, vinegar, honey, and a pinch of salt, then slowly pour in the olive oil, whisking constantly until the dressing is smooth and slightly thickened.
- On a plate or in a bowl, arrange alternating slices of tomato and mozzarella, tucking thin onion slices between them.
- Drizzle everything with the mustard dressing, then sprinkle with freshly ground pepper and basil leaves torn into smaller pieces.
- Leave the salad at room temperature for 5–10 minutes so the flavors meld and the tomatoes release some juice, which will mix with the dressing.
Storage
The assembled salad is best eaten immediately. If you have leftovers, cover and refrigerate for up to several hours, but expect the tomatoes to release more juice and the texture to soften.
I like to make the dressing a bit in advance so the flavors meld, then assemble the salad at the last moment. A pinch of sugar or extra honey can help if the tomatoes are not at their peak sweetness.
