Shrimp, Mozzarella & Tomato Salad
This Shrimp, Mozzarella & Tomato Salad is fresh, light and still satisfying enough to serve as dinner. Warm buttery shrimp sit over crisp greens with juicy cherry tomatoes, creamy mozzarella and toasted pine nuts, all finished with a simple Dijon-lemon dressing.
The warm shrimp against the cool salad is what makes this one especially good. I also like keeping the dressing fairly light so it doesn’t overpower the mozzarella or the sweetness of the tomatoes.
Why You’ll Love This Recipe
- Ready in about 25 minutes
- Fresh but filling enough for a light meal
- Warm shrimp and creamy mozzarella make it feel a little more special
- Easy enough for a weeknight but pretty enough for entertaining
Ingredient Notes
Shrimp: Large raw shrimp work best. Pat them dry before cooking so they sear instead of steaming.
Mini mozzarella: Bocconcini or ciliegine are ideal. Drain them well before adding them to the salad.
Cherry tomatoes: Use ripe, sweet tomatoes and cut them in half so their juices mingle with the dressing.
Pine nuts: Toasting them makes a big difference. Watch them closely because they can go from golden to burnt very quickly.
Dijon-lemon dressing: The small amount of honey balances the acidity without making the dressing noticeably sweet.
How to Make Shrimp, Mozzarella & Tomato Salad
Toast the Pine Nuts: Add the pine nuts to a dry skillet over medium-low heat and toast for 2–3 minutes, stirring frequently, until lightly golden. Transfer them immediately to a plate.
Cook the Shrimp: Pat the shrimp dry and season with salt and black pepper. Melt the butter with the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1½–2 minutes per side, just until pink and opaque. Remove from the heat so they don’t overcook.
Make the Dressing: Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt and black pepper until combined.
Assemble the Salad: Arrange the mixed greens on a wide serving platter. Add the cherry tomatoes and mozzarella, then arrange the warm shrimp over the top.
Finish: Drizzle with the Dijon-lemon dressing and sprinkle with the toasted pine nuts. Serve immediately.
Tips
- Pat the shrimp dry before seasoning for better browning.
- Don’t crowd the skillet; cook the shrimp in two batches if necessary.
- Add the warm shrimp just before serving so the greens stay crisp.
- Toast the pine nuts ahead if you want to make assembly even faster.
Variations
Swap the mixed greens for arugula if you prefer a more peppery salad.
For a slightly more substantial meal, serve the salad with warm crusty bread.
You May Also Like
Cucumber Salmon Cream Cheese Rolls – another fresh seafood recipe that works beautifully for entertaining.
Shrimp and Crab Stuffed Mushrooms – a warm seafood appetizer for parties and holiday menus.
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette – another fresh salad with plenty of texture and a bright dressing.
Shrimp, Mozzarella & Tomato Salad
Course: SaladsDifficulty: Easy4
servings15
minutes10
minutes390
kcal25
minutesA fresh salad with warm buttery shrimp, juicy tomatoes, creamy mozzarella and toasted pine nuts finished with Dijon-lemon dressing.
Ingredients
For the salad
450 g large raw shrimp, peeled and deveined
1 tbsp butter
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
5–6 cups mixed greens
250 g cherry tomatoes, halved
150 g mini mozzarella balls, drained
3 tbsp pine nuts
For the Dijon-lemon dressing
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1/4 tsp salt
Black pepper, to taste
Directions
- Toast the Pine Nuts: Add the pine nuts to a dry skillet over medium-low heat and toast for 2–3 minutes, stirring frequently, until lightly golden. Transfer immediately to a plate.
- Cook the Shrimp: Pat the shrimp dry and season with salt and black pepper. Melt the butter with the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 1/2–2 minutes per side, just until pink and opaque. Remove from the heat so they do not overcook.
- Make the Dressing: Whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt and black pepper until combined.
- Assemble the Salad: Arrange the mixed greens on a wide serving platter. Add the cherry tomatoes and mozzarella, then arrange the warm shrimp over the top.
- Finish and Serve: Drizzle the salad with the Dijon-lemon dressing, sprinkle with toasted pine nuts and serve immediately.
Notes
- For the best texture, assemble the salad just before serving. The dressing and toasted pine nuts can be prepared ahead, but cook the shrimp shortly before serving so they stay tender and warm.
