Summer Tomato Basil Mozzarella (Printable)

Juicy heirloom tomatoes and fresh mozzarella combined with fragrant basil oil for a bright summer dish.

# Ingredient List:

→ Vegetables

01 - 4 large heirloom tomatoes, assorted colors, sliced
02 - 1 small red onion, thinly sliced (optional)

→ Dairy

03 - 7 oz fresh mozzarella, sliced or torn

→ Fresh Herbs

04 - 1 cup fresh basil leaves

→ Oils & Seasonings

05 - 1/4 cup extra-virgin olive oil
06 - 1 tablespoon white balsamic vinegar or red wine vinegar
07 - Sea salt, to taste
08 - Freshly ground black pepper, to taste

# Directions:

01 - Combine basil leaves and extra-virgin olive oil in a blender or food processor; blend until smooth. Optionally strain through a fine mesh sieve for clarity.
02 - Place tomato slices on a large serving platter. Distribute mozzarella pieces among the tomatoes and add red onion slices if using.
03 - Drizzle the prepared basil oil evenly over the assembled salad. Season with sea salt and freshly ground black pepper to taste.
04 - Add a final drizzle of vinegar just before serving. Serve immediately to preserve freshness.

# Expert Advice:

01 -
  • It comes together in 15 minutes, yet feels like you've done something special.
  • The basil oil is a game-changer—it's brighter than regular basil and transforms everything it touches.
  • There's something honest about a salad that lets each ingredient speak for itself without fussiness.
02 -
  • The timing of vinegar matters—add it too early and it will make the salad watery; add it last and it stays bright.
  • Room temperature tomatoes taste exponentially better than cold ones, so don't refrigerate them before serving.
03 -
  • Slice tomatoes at least 30 minutes before serving and let them rest; this allows them to release their juices naturally without the salad becoming watery.
  • If you're feeding a crowd, arrange the salad on individual plates rather than one big platter—it looks more intentional and the flavors stay better distributed.
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