Save There's a moment every summer when the farmers market tomatoes smell so good you can't help but buy more than you need. One August afternoon, I brought home a bag of heirlooms in shades of red, gold, and purple—so ripe they practically begged to become something simple. I didn't want to cook; I wanted the tomatoes to speak for themselves. That's when I remembered a small ceramic bowl of basil oil sitting in my fridge from an experiment the week before, and suddenly this salad came together in the most effortless way.
I served this at a small dinner party when my friend Sarah brought wine and complained about the heat. Twenty minutes later, everyone was quiet, just eating and asking for seconds. That's when I knew it wasn't about technique or complexity—it was about respecting good ingredients and not getting in their way.
Ingredients
- Heirloom tomatoes, assorted colors: Use 4 large ones, sliced thick—the variety in color makes the plate come alive, and different varieties bring different flavors, so mix and match based on what looks beautiful at the market.
- Fresh mozzarella: Get 200 g (7 oz) and tear or slice it just before serving; cold mozzarella against warm tomatoes creates this lovely textural moment.
- Fresh basil leaves: You'll need 1 cup; bruise a few leaves as you tear them to release more aromatics into the oil.
- Extra-virgin olive oil: Pour 60 ml (1/4 cup) and don't skimp on quality here—it's one of three main flavors.
- White balsamic or red wine vinegar: Just 1 tablespoon; the acidity wakes everything up at the very end.
- Sea salt and freshly ground black pepper: Season generously; kosher or fleur de sel both work beautifully.
Instructions
- Blend the basil oil:
- Tear your basil leaves and drop them into a blender or food processor with the olive oil, then blend until the color deepens and it smells impossibly green. If you want it silky and clear, strain it through a fine mesh sieve—this takes a few minutes but looks restaurant-worthy.
- Arrange your canvas:
- Lay the tomato slices slightly overlapping on a large platter, nestling pieces of mozzarella between them as you go. Scatter the red onion slices across the top if you're using them—they add a bite and visual pop.
- Pour the green gold:
- Drizzle that basil oil generously over everything, letting it pool slightly in the gaps. Sprinkle with sea salt and crack fresh pepper over the whole thing; be generous, as tomatoes need it.
- Finish and serve:
- Just before people eat, drizzle the vinegar over top—this timing matters because vinegar can wilt basil if it sits too long. Serve immediately while everything is still cold and bright.
Save My grandmother once told me that a salad like this was peasant food elevated, and she meant it as the highest compliment. There's something almost meditative about arranging tomatoes and cheese on a plate, knowing you've done nothing but honor what's already perfect.
Why Simplicity Works
When you start with tomatoes that actually taste like tomatoes—not the mealy ones from January—you don't need much else. The basil oil bridges the gap between the sweet acidity of the tomatoes and the creamy richness of the mozzarella, while the vinegar acts as a final punch of brightness. This is why Italian cooking is so powerful; it's not about tricks, it's about listening to what your ingredients want to be.
Variations and Swaps
One afternoon I had burrata instead of mozzarella, and it changed everything—the creamy, almost liquid center made each bite feel indulgent in a way that felt completely different but equally right. I've also added thin slices of ripe peaches when I had them, and the sweet-savory combination surprised everyone in the best way. Grilled sourdough bread torn into pieces works beautifully for scooping up the oil and tomato juices, turning this from a side into something more substantial.
Pairing and Serving
This salad tastes best when it's the star of the plate, paired with a crisp Sauvignon Blanc or a chilled light rosé that matches its brightness. On hot evenings, I've served it as the main event with crusty bread and nothing else, and somehow that felt like the most elegant dinner. The beauty of this dish is that it works for any table, from casual picnics to dinner parties where you want to look like you weren't stressed in the kitchen.
- Chill your serving platter in the freezer for 5 minutes before arranging the salad to keep everything cool longer.
- Make the basil oil the morning of if you're serving later; it keeps well in a sealed container and tastes even better when it's had time to meld.
- If you're serving a crowd, you can double the recipe easily, but add the vinegar at the very end so it doesn't get lost in the volume.
Save This salad has taught me that cooking doesn't always mean standing over a stove. Sometimes the best meals come from respecting what's already perfect and knowing when to step back.
Recipe Guide
- → What type of tomatoes work best?
Heirloom tomatoes of assorted colors add vibrant flavor and visual appeal, but ripe garden tomatoes can also be used.
- → How is the basil oil prepared?
Blend fresh basil leaves with extra-virgin olive oil until smooth, then strain for a clear, aromatic finishing oil.
- → Can I use a different cheese instead of mozzarella?
Burrata offers a creamier texture as a delicious alternative, complementing the fresh tomatoes and basil oil.
- → Is red onion necessary in this dish?
Red onion is optional but adds a subtle sharpness that balances the richness of the cheese and sweetness of the tomatoes.
- → What kind of vinegar is recommended?
White balsamic or red wine vinegar provides a mild acidity that brightens the flavors without overpowering the dish.