Save to Pins The summer I spent in Tuscany taught me more about food than any cookbook ever could. My host mother would make this salad for lunch on days when the kitchen felt too hot for cooking. She claimed the secret was letting the couscous cool completely before adding the tomatoes, something I tested by impatience more than once. The difference between warm and room temperature versions was like night and day.
Last summer I brought this to a potluck and watched three different people ask for the recipe. My friend Sarah texted me the next day saying her husband who hates salad had three helpings. There is something about the balsamic glaze hitting the creamy mozzarella that makes people suddenly very interested in seconds.
Ingredients
- 1 cup pearled (Israeli) couscous: The larger pearls hold their texture beautifully unlike smaller couscous which can turn mushy
- 1 1/4 cups water: This ratio gives perfectly tender pearls without becoming gummy
- 1/2 teaspoon salt: Essential to season the couscous from the inside out
- 1 tablespoon olive oil: Added to the cooking water prevents sticking and adds subtle richness
- 1 cup cherry tomatoes, halved: Cherry tomatoes have better flavor and texture than large tomatoes here
- 1 cup fresh mozzarella balls (bocconcini), halved: The small pearls create the perfect cheese to pasta ratio
- 1/4 cup fresh basil leaves, torn or sliced: Tearing releases more oils than chopping for stronger aroma
- 1 tablespoon extra-virgin olive oil: The finishing touch that brings everything together
- Freshly ground black pepper, to taste: Adds a gentle heat that complements the sweet balsamic
- 2 tablespoons balsamic glaze: The concentrated sweetness is what makes this special
Instructions
- Cook the pearls to perfection:
- Bring water, salt, and olive oil to a boil in a saucepan then add couscous. Reduce heat to low, cover, and simmer for 8 to 10 minutes until tender and water is absorbed. Fluff with a fork and let cool completely to room temperature.
- Build your colorful base:
- In a large bowl combine cooled couscous with halved cherry tomatoes, mozzarella balls, and fresh basil. Take a moment to admire how vibrant it looks before proceeding.
- Add the finishing touches:
- Drizzle everything with extra virgin olive oil and toss gently. Season with freshly ground black pepper to taste.
- Drizzle with sweetness:
- Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. Add a touch of honey to the glaze beforehand if your balsamic is particularly acidic.
- Decide your temperature:
- Serve immediately or chill for 30 minutes for a refreshingly cold salad. Both ways are delicious but the chilled version is perfect for hot days.
Save to Pins This salad became my go-to for dinner parties after a guest told me it tasted like sunshine on a plate. Something about the bright colors and fresh flavors makes people happy before they even take a bite.
Making It Your Own
I have discovered that sliced avocado or toasted pine nuts take this salad in completely different directions. The avocado adds creaminess while pine nuts contribute crunch. Both are excellent but never essential.
Perfect Pairings
This works beautifully alongside grilled chicken, fish, or on its own as a light lunch. A crisp white wine like Pinot Grigio complements the flavors perfectly. Sometimes I serve it inside hollowed out tomatoes for a stunning presentation.
Storage And Timing
The salad keeps well in the refrigerator for up to two days though the basil will darken. Add fresh basil just before serving leftovers to maintain that bright green pop and aromatic freshness.
- Make the balsamic glaze ahead and store it in the refrigerator for up to a month
- The couscous can be cooked a day in advance and kept covered
- Wait until serving to add the final drizzle of glaze for the prettiest presentation
Save to Pins This salad has become my answer to practically every occasion from potlucks to quick weeknight dinners. It never fails to make people smile.
Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prepare all components separately up to 4 hours ahead. Combine and dress just before serving to keep the couscous fluffy and mozzarella fresh.
- → What can I substitute for mozzarella?
Try feta cheese for a tangier option, or use vegan mozzarella for a dairy-free version. Burrata also works beautifully if you prefer a creamier texture.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey over medium heat until reduced by half and syrupy, about 10 minutes. Cool slightly before drizzling.
- → Is this dish suitable for meal prep?
Store the couscous and vegetables separately in airtight containers for up to 3 days. Assemble fresh when ready to eat for best flavor and texture.
- → What side dishes pair well with this salad?
Serve alongside crusty bread, grilled vegetables, or a light protein like grilled chicken or shrimp for a more substantial meal.