Save There's something about mid-August when the farmers market becomes almost overwhelming—too many colors, too many options, and suddenly you're holding four different heirloom tomatoes without a plan. I stood there, a basket in each hand, and realized I didn't need a plan at all. Some of the best meals happen when you stop overthinking and let what's in season make the decisions for you. This salad came together on a hot afternoon when I wanted something that felt light but still mattered, something that tasted like the season itself.
I made this for a dinner party last summer, and my friend Sarah—who eats basically nothing—went back for thirds. She kept asking what I did differently, as if there was some secret technique hidden in the simplicity. When I told her it was just tomatoes, cheese, and basil oil, she laughed and said that's exactly why it worked. Sometimes the most memorable meals aren't the complicated ones.
Ingredients
- Heirloom tomatoes: Use whatever colors appeal to you—Cherokee Purples, Brandywines, even the strange striped ones. The variety in flavor is half the point, and overripe is better than underripe here.
- Fresh mozzarella: Look for it near the fresh pasta section, not with the shredded stuff. If it's still warm, even better. Burrata is absolutely worth the splurge if you can find it.
- Fresh basil: Get the kind that smells like summer in your hands. Don't use the dried stuff—this dish only works because of how alive the basil is.
- Extra-virgin olive oil: This is where quality actually matters. Use something you'd be happy to drizzle on bread.
- White balsamic vinegar: The subtlety matters here. Red balsamic will work, but the white stays delicate and doesn't turn everything dark.
- Sea salt and pepper: Grind the pepper fresh. Taste as you go—salt brings everything into focus.
Instructions
- Make the basil oil:
- Throw your basil and olive oil into a blender and pulse until it looks like green oil with small flecks. If you want it crystal clear, strain it through a fine sieve, but honestly the little bits of basil are where the flavor lives. Don't overthink this step.
- Build the salad:
- Slice your tomatoes thick enough that they hold their shape but thin enough that you get that beautiful juice. Arrange them on your biggest platter like they're important, because they are. Nestle the mozzarella between the slices like you're trying to make it look good enough to photograph.
- Season and dress:
- Pour that basil oil all over everything—be generous. Sprinkle salt and pepper while the oil is still wet so it sticks. Taste a piece of tomato and cheese together and adjust the seasoning.
- Finish with vinegar:
- Right before serving, drizzle the vinegar over the top. This timing matters because the acid will weep into everything and change the texture if you do it too early.
Save My grandmother ate this salad every single night in August, and I never understood why until I made it myself. She wasn't eating salad—she was eating the season, eating the moment when tomatoes actually tasted like tomatoes. Now when I make it, I think about her sitting on her back porch with a plate of this, and it feels like having a conversation with someone across time.
The Basil Oil Secret
The magic of this salad is entirely in the basil oil. It's what separates this from just putting tomatoes on a plate. When you blend basil with olive oil, you're basically capturing the essence of summer in green form. The heat from the blender softens the basil slightly, and the oil carries the flavor directly to your mouth without the leafiness of whole basil. It sounds fancy but it's genuinely just two ingredients getting along.
Tomato Selection Matters More Than You Think
Not all tomatoes are created equal, and this salad will show you exactly which ones are worth your money. Heirloom varieties taste wildly different from each other—some are sweet, some are earthy, some are almost floral. The imperfect ones, the ones that are slightly crooked or have cracks, are often the most flavorful. A tomato that looks perfect and uniform probably traveled too far and sat in a warehouse too long. Hunt for the ones that smell intensely tomato-y at the stem.
Variations and Pairings
This salad is forgiving in the best way. Some people add a whisper of garlic to the basil oil by blending in a small clove. Others sneak in some torn peaches when they're in season, which sounds weird until you taste it. If you want it more substantial, toast some sourdough and serve it alongside, or tear up the bread and toss it in at the last second for a bread salad situation. The point is to stay flexible and let what's good at the market guide you. A crisp white wine or light rosé is the only drink this needs, though honestly water works fine too if you're paying attention to how good it tastes.
- Try burrata instead of mozzarella for a richer, creamier version.
- Add fresh ripe peaches or nectarines for an unexpected sweetness.
- Serve with grilled sourdough if you want something more filling.
Save This salad tastes like a moment more than a meal. It's the kind of thing that reminds you why summer exists in the first place.
Recipe FAQ Section
- → How do you prepare the basil oil?
Blend fresh basil leaves with extra-virgin olive oil until smooth. Strain through a fine mesh sieve for a clear, vibrant oil.
- → Can I substitute the mozzarella with another cheese?
Yes, burrata can be used for a creamier texture that complements the tomatoes and basil flavors.
- → What vinegar works best in this dish?
White balsamic or red wine vinegar adds a subtle tang that balances the richness of the mozzarella and basil oil.
- → Is the salad suitable for gluten-free diets?
Yes, the dish contains no gluten ingredients and is naturally gluten-free as prepared.
- → Can other fruits be added for variation?
Sliced ripe peaches or nectarines can add a sweet contrast to the savory elements, enhancing the overall flavor.