Save to Pinterest The first time I made this salad was during a heatwave when my apartment had no AC and the thought of turning on the stove felt like actual torture. I ended up eating the entire thing standing at the kitchen counter with a glass of cold white wine, feeling like I’d discovered summer on a plate. The basil oil trick came from a restaurant chef who told me the real secret is blending the basil with oil instead of just drizzling regular olive oil over everything.
I served this at a backyard dinner last July and watched my friend who claims to hate tomatoes go back for thirds. Something about the combination of heirloom varieties all sweet and acidic in different ways plus that grassy basil oil hits people differently. Now it’s my default contribution to any potluck where I want to look like I tried harder than I actually did.
Ingredients
- 4 large heirloom tomatoes assorted colors sliced: The mix of colors isn’t just pretty, different colored tomatoes actually taste slightly different, some sweeter some more acidic, and that contrast is what makes every bite interesting
- 1 small red onion thinly sliced optional: If you use onion, soak the slices in ice water for ten minutes first to mellow the sharp bite so they add crunch without overwhelming everything else
- 200 g (7 oz) fresh mozzarella sliced or torn: Tearing by hand creates those rustic nooks and crannies that catch the basil oil and vinegar way better than neat knife cuts ever could
- 1 cup fresh basil leaves: Don’t even think about dried basil here, fresh is nonnegotiable, and please please don’t chiffonade it, blending it into oil preserves all the volatile oils that make basil taste like basil
- 60 ml (1/4 cup) extra-virgin olive oil: Since this recipe is so simple, the quality of your olive oil actually matters, use something you’d be happy dipping bread into
- 1 tablespoon white balsamic vinegar or red wine vinegar: White balsamic is my secret weapon, you get all the sweetness and complexity of regular balsamic without turning the whole salad dark and muddy looking
- Sea salt to taste: Flaky salt like Maldon adds these little crunch bursts that somehow make tomatoes taste more like themselves
- Freshly ground black pepper to taste: Grind it right before you serve, freshly ground pepper has this floral spice that the preground stuff lost months ago
Instructions
- Make the basil oil:
- Toss basil leaves and olive oil into a blender and blitz until it’s this gorgeous bright green. Pour it through a fine mesh sieve if you want it clear and restaurant style or skip it if you’re in a hurry and don’t mind a little texture.
- Arrange everything beautifully:
- Lay tomato slices all over a big platter like you’re creating art, tuck mozzarella in the gaps and around the edges, scatter red onion on top if you’re using it. Let it be messy and abundant, not perfect and fussy.
- Add the finishing touches:
- Drizzle that vibrant basil oil all over like you mean it, sprinkle generously with sea salt and lots of freshly ground black pepper, then finish with vinegar right before serving so it stays bright and sharp.
Save to Pinterest This became my go-to summer dinner after I realized I could pair it with a hunk of crusty bread and call it a meal. There’s something about eating with your hands, tearing bread and scooping up tomatoes and cheese, that feels more satisfying than fork and knife dining ever could.
Choosing the Best Tomatoes
Heirloom tomatoes are worth every extra penny here. The ugly ones with the weird bumps and cracks usually taste better than the perfect round grocery store tomatoes that were bred for shipping instead of flavor. I grab at least three different colors if I can find them, the visual variety makes people excited to eat before they even take a bite.
Make It Your Own
Sometimes I’ll swap mozzarella for burrata and let that creamy center spill out over everything like a sauce. Other times I’ll add ripe peaches or nectarines in the middle of summer when they’re at their peak, the stone fruit sweetness plays so nicely with the basil and vinegar.
Serving Suggestions
This salad needs something to catch all those incredible juices. I like grilled sourdough rubbed with raw garlic while it’s still hot, the char and crunch balance out the sweet tomatoes and creamy cheese. A crisp white wine with plenty of acidity is basically mandatory.
- Grill extra bread to soak up the juices everyone fights over
- Make double the basil oil and keep it in the fridge for drizzling over eggs or grilled fish
- Don’t refrigerate leftovers, room temperature is where this salad shines brightest
Save to Pinterest Summer on a plate, no cooking required, just the best ingredients treated simply and with respect.
Recipe FAQs
- → Can I substitute mozzarella with another cheese?
Yes, burrata can be used for a creamier texture, while fresh ricotta adds a mild, smooth flavor. Choose soft cheeses that complement the tomatoes.
- → What is the best way to make the basil oil?
Blend fresh basil leaves with good-quality extra-virgin olive oil until smooth. Strain through a fine mesh sieve if you want a clearer oil without pulp.
- → Can I add fruit to this dish?
Adding sliced ripe peaches or nectarines introduces a sweet contrast that pairs well with the savory components and basil oil.
- → Is it necessary to use red onion?
Red onion is optional and adds a mild sharpness, but the salad remains flavorful and fresh without it.
- → How should this salad be served?
Arrange the tomatoes and mozzarella on a platter, drizzle with basil oil and vinegar just before serving to maintain freshness and texture.