Summer Tomato Basil Mozzarella (Print Version)

Juicy heirloom tomatoes paired with fresh mozzarella and basil oil create a light, flavorful summer dish.

# Components:

→ 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

# Method:

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. Distribute mozzarella pieces among the tomatoes and add red onion slices if using.
03 - Drizzle the basil oil generously over the salad and season with sea salt and freshly ground black pepper.
04 - Add a drizzle of vinegar just before serving and serve immediately.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you spent all day on it.
  • The basil oil transforms simple tomatoes into something that feels restaurant-worthy.
  • It gets better when you use the ripest, most imperfect tomatoes you can find.
02 -
  • Cold tomatoes taste muted—let them sit at room temperature for at least an hour before eating so they can actually taste like something.
  • The vinegar at the end is not optional; it's what makes the whole thing sing and keeps it from feeling heavy.
03 -
  • Make the basil oil right before serving—basil can turn dark if it sits around, and the point is that bright green flavor.
  • If your mozzarella is cold from the fridge, let it come to room temperature on the plate so it's soft and creamy instead of rubbery.
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