Summer Tomato Basil Mozzarella (Printable version)

Juicy heirloom tomatoes paired with fresh mozzarella and basil oil create a bright, refreshing dish.

# What You’ll Need:

→ 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 extra-virgin olive oil in a blender or food processor. 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 tomatoes. Add red onion slices if using.
03 - Drizzle basil oil evenly over the tomatoes and mozzarella. Season with sea salt and freshly ground black pepper.
04 - Just before serving, drizzle with white balsamic or red wine vinegar. Serve immediately.

# Expert Advice:

01 -
  • It’s the kind of dish that makes people pause and ask what exactly makes it taste so special
  • Takes fifteen minutes but looks like something from a fancy Italian restaurant
  • No cooking required which means your kitchen stays cool and your prep time is basically zero
02 -
  • Room temperature tomatoes have way more flavor than cold ones straight from the fridge, let them sit out for at least thirty minutes before you start
  • The basil oil can be made a day ahead but don’t dress the salad until you’re literally about to serve or the tomatoes will weep and everything gets watery and sad
03 -
  • If the basil oil tastes too grassy or bitter, add a tiny pinch of sugar to balance it out
  • The salt needs to be generous, tomatoes can handle way more seasoning than you think, don’t be shy with it
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