Pin It There's a moment every July when I finally understand why summer exists—it's standing at the farmer's market at dawn, surrounded by tomatoes in colors I didn't know were possible. A vendor handed me a striped heirloom the size of my fist and said, "These don't travel well, so eat them fast." That single tomato sparked the idea for this salad, a celebration of the brief window when tomatoes taste like they're supposed to.
I made this for a backyard dinner with friends on an unexpectedly warm evening in June, before anyone was ready for summer. Someone asked for the recipe halfway through eating, and I realized I was making it up as I went—tearing basil into the olive oil, arranging tomatoes by color like I was composing a painting. That improvisation taught me that the best recipes are the ones you feel confident enough to adjust.
Ingredients
- Heirloom tomatoes (4 large, assorted colors): These aren't the uniform supermarket kind—they have character, uneven shapes, and flavor that actually tastes like summer. Slice them thick so they don't get lost among the other components.
- Fresh mozzarella (200 g): The fresher the better; if you can find it still warm at a farmer's market, buy extra. Tear it by hand rather than slicing—the irregular pieces catch the basil oil better.
- Fresh basil (1 cup leaves): Pick it from the plant just before using, not the sad pre-packaged kind. The oils are strongest when it's freshly harvested.
- Extra-virgin olive oil (60 ml): This is not the time to skimp; the quality of the oil is tasted directly in every bite. Find one with a grassy, peppery finish.
- White balsamic or red wine vinegar (1 tablespoon): White balsamic is gentler and won't darken the tomatoes, but choose whichever speaks to you. A splash of acid at the end wakes everything up.
- Sea salt and freshly ground black pepper: These aren't afterthoughts—salt brings out the tomato's sweetness, and fresh pepper adds a tiny bite.
- Red onion (1 small, optional): Thin slices add a sharp counterpoint if you want it; leave it out if you prefer pure tomato simplicity.
Instructions
- Blend the basil into liquid gold:
- Tear your basil leaves into the blender with the olive oil and pulse until it's smooth and emerald green—you'll smell the basil release its full strength. If you want it crystal clear, strain it through a fine mesh sieve, but honestly, I skip this step.
- Build your canvas:
- Slice those tomatoes thick and lay them on a platter in whatever arrangement makes you happy. Nestle the torn mozzarella pieces between them, creating pockets where the basil oil will pool. Scatter red onion if you're using it.
- Dress with intention:
- Drizzle that basil oil generously across everything—this is the star of the show. Sprinkle salt and pepper evenly, tasting as you go because every tomato is different.
- Finish and serve immediately:
- Just before eating, add a final drizzle of vinegar to brighten it all up. Don't wait too long after dressing or the tomatoes will start weeping liquid.
Pin It My neighbor once said this salad was the moment she realized she'd been eating tomatoes wrong her whole life—and I think that's exactly right. A perfect tomato needs almost nothing, just the courage to let it be the star.
Choosing the Right Tomatoes
The secret to this salad is choosing tomatoes that actually taste like tomatoes, which sounds obvious until you realize how many don't. Hunt for heirlooms at a farmer's market if you can—they're weird-shaped, they crack easily, and they're packed with flavor. Look for ones that are heavy for their size and smell fragrant at the stem end. Mix varieties for visual interest and different flavor profiles: some sweet, some acidic, some meaty.
Making the Basil Oil Work
The basil oil is what transforms this from a simple tomato plate into something that feels intentional and special. I've learned that the best results come from bruising the basil gently before blending—it releases the oils so they blend more fully with the olive oil. Use a gentle hand when blending; over-processing turns it bitter and dark. Some people swear by straining it for clarity, but I like the flecks of basil because they add texture and remind you exactly what you're eating.
Variations and Additions
This salad is a starting point, not a rulebook. I've added thinly shaved peaches in late summer for a sweet surprise, or swapped the mozzarella for burrata when I wanted extra creaminess. Toasted pine nuts add a subtle crunch, and crispy prosciutto crumbles turn it into something heartier. Serve it with warm sourdough or alongside grilled vegetables if you want to make it more of a meal.
- Don't skip the room temperature tomatoes—it's the difference between good and unforgettable.
- Make extra basil oil and keep it in the fridge for drizzling over pasta, vegetables, or even grilled fish.
- Prep the components separately and assemble just before serving so everything stays fresh.
Pin It This is the salad I make when I want to remember why I spend money at farmer's markets and why summer is worth celebrating. It's simple, but simplicity takes real ingredients and real attention.
Recipe FAQs
- → How do you make the basil oil?
Blend fresh basil leaves with extra-virgin olive oil until smooth, then strain through a fine mesh sieve for a clear, vibrant oil.
- → Can I substitute mozzarella with another cheese?
Burrata works well for extra creaminess, adding a rich, soft texture that complements the tomatoes and basil oil.
- → What vinegar is best for this salad?
White balsamic or red wine vinegar adds a gentle tang without overpowering the fresh flavors.
- → Are there any suggested additions to the basic salad?
Sliced ripe peaches or nectarines can add a sweet twist, while grilled sourdough pairs nicely for a more filling experience.
- → Is this suitable for gluten-free diets?
Yes, the dish is naturally gluten-free as it contains no wheat-based ingredients.