Salads
This Amalfi salad recipe brings the sun-drenched flavors of Italy’s Amalfi Coast to your table with vibrant sun-dried tomatoes, fresh basil, and creamy mozzarella. The secret lies in balancing textures—crisp cucumbers, tender tomatoes, and soft cheese—all tied together with a drizzle of extra-virgin olive oil and a pinch of sea salt. I’ve perfected this dish over years of summer gatherings, and it’s become a staple for its effortless elegance and bold Mediterranean taste.
The beauty of this salad is its simplicity—just a handful of fresh ingredients that shine when combined thoughtfully. Sun-dried tomatoes add a tangy depth, while basil brings that signature Italian brightness. Mozzarella provides creaminess, and a light dressing of olive oil and lemon juice keeps everything fresh and vibrant. It’s the kind of dish that feels luxurious yet requires minimal effort, making it perfect for any occasion.
What makes this Amalfi salad truly special is the way the flavors meld together—each bite offers a harmonious blend of sweet, salty, and herby notes. The sun-dried tomatoes caramelize slightly, the basil stays fresh, and the mozzarella melts just enough to create a creamy contrast. Serve it as a light lunch, a side for grilled meats, or even as a refreshing appetizer. The result is a dish that’s as visually stunning as it is delicious.
For those looking to elevate it further, consider adding a sprinkle of flaky sea salt, a few capers for briny contrast, or a drizzle of balsamic glaze for extra richness. The possibilities are endless, but the core remains the same: a bright, flavorful salad that captures the essence of Italy in every bite. Let’s get started!
Ingredients for amalfi salad
Sun-dried tomatoes, fresh basil, and creamy mozzarella—just a handful of ingredients that transform into Italy’s brightest salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Sun-Dried Tomatoes in Oil 🍅 | ½ cup | Drained, chopped, oil reserved |
| Fresh Basil Leaves 🌿 | 1 cup | Packed, stems removed |
| Fresh Mozzarella Cheese 🧀 | 8 oz | Pearl or diced, drained |
| Persian Cucumbers 🥒 | 1 whole | Thinly sliced, seeds removed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light fruity variety preferred |
| Fresh Lemon Juice 🍋 | 2 tbsp | From 1 small lemon |
| Flaky Sea Salt 🧂 | 1 tsp | Maldon or Diamond Crystal |
| Freshly Cracked Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Capers 🍈 | 2 tbsp | Chopped, optional for briny kick |
| Balsamic Glaze 🍷 | 1 tbsp | For drizzling, optional |
| Red Wine Vinegar 🍷 | 1 tsp | For dressing balance |
The sun-dried tomatoes make or break this dish. Look for high-quality oil-packed ones at specialty markets—they’re worth the extra cost. I always grab the San Marzano brand at Whole Foods or my local Italian deli. Fresh basil should be vibrant green with no wilting—farmers markets have the best. For mozzarella, fresh pearl mozzarella gives the best texture, but pre-shredded works in a pinch if you’re short on time. The cucumbers should be crisp—Persian cucumbers stay crunchy longer than English varieties. If you can’t find them, regular cucumbers work, but remove all seeds for that clean texture.
No sun-dried tomatoes? Roasted cherry tomatoes add a similar depth—just toss them with olive oil, salt, and a pinch of sugar before roasting. Fresh basil wilting fast? Dried basil at half the amount works, but the flavor won’t be the same. For mozzarella, vegan mozzarella is a great substitute if you’re avoiding dairy. The dressing can be adjusted—more lemon for brightness, less olive oil for lighter texture. Capers are optional but add that signature briny contrast. If you skip them, a pinch of kosher salt boosts the flavor. The balsamic glaze is purely for drizzling at the end—no need to cook it.
This salad stays fresh for 3 days in the fridge, but the basil wilts after a day or two. Store everything separately except the dressing—toss the cucumbers and tomatoes with a little olive oil to keep them crisp. The mozzarella keeps best in its original packaging, but drain it well before adding to the salad. For serving, I like to assemble it just before eating—the textures are best when everything’s fresh. Leftovers? Toss with a little extra dressing and serve as a cold appetizer the next day. The flavors actually deepen overnight, so don’t toss it out!
Why You'll Love This Recipe
- No Chopping Needed: I swear by this one—just toss those Persian cucumbers into thick slices (no peeling, no seeding) and let the sun-dried tomatoes and basil do the heavy lifting. The mozzarella’s the only thing I even slice, and honestly? That’s it.
- Taste Like a Vacation: That burst of briny sun-dried tomatoes in oil, the peppery fresh basil, and the creamy mozzarella? It’s the kind of flavor that makes you close your eyes and pretend you’re in a cliffside café in Amalfi. The olive oil ties it all together like a dream.
- Weeknight or Party Star: Between us, this salad is my go-to for when I’m serving grilled chicken or shrimp—just toss it on the plate, and boom, instant elevation. But it’s also the hero of my lazy Sunday picnics. No one judges if you eat it straight from the bowl.
- Leftovers? Better Than Fresh: Here’s what sold me—this salad actually improves overnight. The cucumbers soften just enough to soak up more olive oil, and the basil’s aroma gets even stronger. Pack it for lunch or serve it cold the next day—it’s still the star.
Step-by-step instructions for Amalfi salad
This Italian classic comes together in minutes with vibrant flavors and textures.
Prepare the Sun-Dried Tomatoes and Basil
Drain the 0.5 cup sun-dried tomatoes in oil, reserving the oil for later use. Chop the tomatoes into small pieces—about ¼-inch chunks—and set aside. This preserves their concentrated flavor while making them easier to distribute throughout the salad.
Remove the stems from the 1 cup fresh basil leaves and tear them into rough pieces. I like to use my fingers for this—it creates a more natural, uneven texture that looks beautiful in the final dish. The basil's bright aroma will be the star of this salad, so handle it gently to avoid bruising the leaves.
Assemble the Vegetables and Cheese
Thinly slice the 1 whole Persian cucumber lengthwise into ⅛-inch slices, then remove the seeds with a small spoon. Persian cucumbers have fewer seeds and a sweeter flavor than regular cucumbers, making them perfect for this dish. Arrange the slices on a large platter or individual plates, slightly overlapping them for a classic presentation.
Dice the 8 oz fresh mozzarella cheese into ½-inch cubes if using pearl mozzarella, or keep it in small chunks if using diced mozzarella. The cheese should be drained well to prevent a soggy salad. Sprinkle the mozzarella evenly over the cucumber slices, leaving a small border around the edges for the other toppings.
Make the Dressing and Toss
In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 tsp flaky sea salt, and 0.25 tsp freshly cracked black pepper. Add the reserved sun-dried tomato oil from earlier to enrich the dressing. Taste and adjust the seasoning—you want a bright, tangy balance that complements the sweetness of the cucumbers and basil.
Gently toss the dressing with the chopped sun-dried tomatoes and basil leaves, then drizzle it evenly over the cucumber and mozzarella. The dressing should lightly coat the ingredients without making them soggy. Sprinkle the 2 tbsp chopped capers over the top for a briny contrast that cuts through the richness of the cheese.
Finish and Serve
Drizzle the entire salad with 1 tbsp balsamic glaze in a zigzag pattern just before serving. The glaze adds a touch of sweetness and depth that ties all the flavors together. Let the salad sit for 5-10 minutes before serving to allow the flavors to meld and the dressing to absorb slightly into the ingredients.
Serve immediately while the mozzarella is still slightly cool and the basil remains vibrant. This salad is best enjoyed fresh, with the bright flavors of the sun-dried tomatoes and basil shining through. Pair it with crusty bread or grilled fish for a complete Italian-inspired meal.
Pro Tips For Making Amalfi Salad
- Drain the Tomatoes Right: Those sun-dried tomatoes packed in oil? Don’t just dump them in—pat them dry first with a paper towel. The excess oil makes the salad soggy, and you’ll end up drowning the basil and cucumbers in a greasy mess instead of a bright, balanced dish. ---
- Salt the Mozzarella First: Fresh mozzarella is bland until it’s seasoned. Sprinkle a pinch of flaky salt (like Maldon) and let it sit for 5 minutes before slicing—it’ll draw out moisture and make every bite pop with flavor. (Yes, even if you’re impatient like me.) ---
- Tear, Don’t Chop, the Basil: Rough up those basil leaves—tear them by hand instead of chopping. The jagged edges hold onto the olive oil better, releasing aroma with every bite. Plus, it looks fresher than a neat pile of tiny cubes. ---
- Chill the Cucumbers: Persian cucumbers taste milder and crunchier straight from the fridge. Give them a 10-minute cold soak in ice water before slicing—it tightens the flesh and washes off any dirt hiding in the seams. (Your knife will thank you too.)
Serving suggestions for this dish
Plating Like a Pro
For a restaurant-worthy presentation, use a large wooden board or slate platter as your base. Arrange the cucumber slices in a sunburst pattern radiating from the center, then scatter the mozzarella cubes in small clusters. This creates visual interest while keeping the composition balanced. I always use tweezers to place the basil leaves—it gives a delicate, intentional look that feels extra special. 🌟
Bread Pairings
Serve this salad alongside crusty ciabatta or focaccia for the perfect Italian meal. The bread soaks up any extra dressing while providing a satisfying bite. For a lighter option, try garlic-infused baguette slices—just brush them with olive oil and toast briefly. I love using Whole Foods' Rosemary Olive Oil Baguette for that extra aromatic touch.
Protein Additions
For a heartier meal, add grilled shrimp or seared scallops on the side. The briny notes of the capers and sun-dried tomatoes complement seafood beautifully. If you prefer meat, try grilled chicken breast sliced into strips. Always cook proteins just before serving to maintain their texture and temperature. 🔥
Dessert Pairings
Balance the richness of this salad with a light lemon sorbet or panna cotta for dessert. The citrus notes echo the lemon in the dressing, while the creaminess of the panna cotta contrasts nicely. For a wine pairing, a crisp Pinot Grigio from Italy complements the salad's bright flavors perfectly. 🍷
Seasonal Adjustments
In summer, add fresh heirloom tomatoes sliced into the salad for extra juiciness. For winter, swap the cucumbers for roasted butternut squash cubes—they add a sweet, caramelized depth. The dressing remains the same, but the texture contrast keeps the dish exciting year-round. 🌱
Make-Ahead Tips
Prep the salad components separately up to 24 hours ahead—store the cucumbers and tomatoes in a sealed container with paper towels to absorb moisture. Keep the dressing and cheese separate until serving. Assemble just before eating to maintain crispness. The flavors actually deepen overnight, making it perfect for meal prep. ✨
Nutrition facts
Frequently asked questions
Can I make this salad without sun-dried tomatoes?
While sun-dried tomatoes add that signature Amalfi flavor, you can substitute with roasted cherry tomatoes or dried apricots for sweetness. For a briny alternative, try chopped olives or anchovy fillets—just reduce the salt in the dressing. The key is maintaining that balance of sweet, salty, and herby notes.
How do I keep the cucumbers from getting soggy?
Pat them dry with paper towels before slicing, then toss with 1 teaspoon lemon juice and a pinch of salt. Arrange them on a wire rack over a plate for 10 minutes to drain excess moisture. For extra crispness, chill the salad for 30 minutes before serving. This prevents the cucumbers from turning mushy while keeping them refreshing.
What’s the best way to store leftovers?
Store components separately: cucumbers and tomatoes in a sealed container with paper towels, dressing in a small jar, and cheese in its original packaging. Keep everything refrigerated for up to 3 days. Reassemble just before eating—add fresh basil and a drizzle of olive oil to revive the flavors. The mozzarella will soften slightly but still taste great.
Can I make this salad vegan?
Yes! Swap the mozzarella for vegan mozzarella or cashew cheese, and use nutritional yeast for a cheesy flavor. Keep the sun-dried tomatoes, basil, and cucumbers as-is. For extra protein, add marinated white beans or tofu cubes. The dressing remains the same, but you may want to reduce the salt slightly.
Why does my basil turn brown or wilt quickly?
Fresh basil wilts fast when exposed to moisture or heat. Handle it gently—tear leaves with your fingers instead of chopping. Store stems in a glass of water in the fridge until ready to use. For extra freshness, add the basil just before serving. If it starts wilting, sprinkle with a little ice water and let it sit for 5 minutes to crisp up again.