Summer Tomato Salad Basil Oil (Print View)

Juicy heirloom tomatoes paired with creamy mozzarella and fresh basil oil for a refreshing 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 olive oil in a blender or food processor and blend until smooth. Strain through a fine mesh sieve for a clear oil, if desired.
02 - Place tomato slices on a large serving platter, tuck mozzarella pieces among them, and scatter red onion slices if using.
03 - Drizzle basil oil generously over the salad, then season with sea salt and freshly ground black pepper.
04 - Add a drizzle of vinegar just before serving and serve immediately.

# Expert Tips:

01 -
  • It tastes like summer tastes better than any recipe has a right to.
  • Takes fifteen minutes but feels like you've been cooking all day.
  • Works for casual lunches, dinner parties, or just you standing at the counter.
02 -
  • Never refrigerate this salad—cold mutes every flavor you worked to highlight.
  • Add the vinegar at the last second; vinegar sitting on tomatoes too long turns them mushy and sour.
03 -
  • Slice tomatoes just before assembly; cut surfaces oxidize and lose brightness fast.
  • Keep mozzarella at room temperature so it stays tender and melts into the warm tomatoes.
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