Save to Pinterest There's something about the first perfectly ripe heirloom tomato of summer that makes you stop everything. I was at the farmers market one Saturday in July, squeezing tomatoes like everyone else, when a vendor handed me a striped Brandywine still warm from the sun. That single tomato led to this salad—a celebration of tomatoes so good they barely need anything else, but a swirl of basil oil and creamy mozzarella feels like the right way to honor them.
I made this for my neighbor's backyard dinner last summer, and watching people slow down to really taste each bite—that's when I knew the recipe was right. Someone asked for seconds of salad at a meal with grilled fish and roasted vegetables. That doesn't happen by accident.
Ingredients
- Heirloom tomatoes, assorted colors (4 large): The whole recipe lives or dies here—seek out ones that smell fragrant at the stem and give slightly to pressure, not the hard supermarket kind.
- Fresh mozzarella (200 g / 7 oz): Sliced or torn, it should be tender and milky; if it's rubbery, your mozzarella is too old or was stored wrong.
- Fresh basil leaves (1 cup): Tear or bruise it gently as you work; basil turns dark and bitter if you're rough with it.
- Extra-virgin olive oil (60 ml / 1/4 cup): Use something you actually like tasting straight—it becomes the voice of this salad.
- White balsamic or red wine vinegar (1 tablespoon): The white stays bright; the red deepens everything.
- Sea salt and freshly ground black pepper: Taste as you go; this salad needs more seasoning than you'd think.
Instructions
- Blend the basil into green silk:
- Drop basil leaves into a blender with olive oil and pulse until it becomes that vibrant green. If you strain it through a fine mesh sieve afterward, the oil stays clear and beautiful; skip straining if you like the speckled, rustic version—both are right.
- Build the base:
- Slice tomatoes and lay them out on your biggest serving platter, letting them overlap slightly. Nestle mozzarella pieces between them like you're arranging something precious, then scatter red onion slices if using.
- Pour the oil and season:
- Drizzle that basil oil generously—don't be shy—then sprinkle with sea salt and a few cranks of pepper. Let it sit a moment to meld.
- Finish and serve:
- Just before eating, add a small drizzle of vinegar so it stays bright. Serve immediately while everything is still at its best.
Save to Pinterest My mother tasted this version once and said it reminded her of a dinner in Tuscany forty years ago—tomato, cheese, olive oil, nothing else needed. That's when it stopped being my recipe and became a bridge between her memory and someone else's moment at the table.
When to Make This
This is a July and August recipe, the weeks when tomatoes have tasted like themselves for weeks and you're tired of cooking anything hot. It's equally at home as a side dish at a barbecue or as the main event on a humid evening when you don't want to heat the kitchen.
Variations Worth Trying
Once you've made this the straightforward way, play with it. Burrata melts into the warm tomatoes like a dream if you want richness. Ripe peaches or nectarines add sweetness that shouldn't work but does. Even a handful of crispy breadcrumbs scattered on top changes everything in the best way.
Pairing and Serving
Serve this alongside grilled fish, roasted chicken, or on a piece of toasted sourdough if you want it as lunch. A chilled glass of Sauvignon Blanc or light rosé turns this into something special without fussing.
- Toast sourdough bread and rub it with a cut garlic clove for a textural contrast.
- Make extra basil oil in spring when basil is abundant and freeze it in ice cube trays.
- If your tomatoes aren't as flavorful as hoped, a pinch of sugar balances them out without sweetness showing.
Save to Pinterest This salad taught me that sometimes the best cooking is restraint—knowing when to stop adding and let good ingredients speak. That's a lesson that travels far beyond tomatoes.
Recipe Q&A
- → What is the best way to prepare 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 other cheeses?
Burrata is an excellent alternative for extra creaminess, while fresh ricotta or soft goat cheese can also complement the tomatoes well.
- → How do I balance acidity in this dish?
A splash of white balsamic or red wine vinegar adds a pleasant tang that brightens the flavors without overpowering the fresh ingredients.
- → Are there any optional ingredients to enhance the flavors?
Thinly sliced red onion adds a mild sharpness, and adding fruits like ripe peaches or nectarines can introduce a subtle sweetness.
- → What accompaniments pair well with this dish?
Grilled sourdough bread makes a great side, and it pairs wonderfully with a crisp Sauvignon Blanc or light rosé.