Summer Tomato Basil Mozzarella (Printable)

Bright heirloom tomatoes with creamy mozzarella and basil oil, ideal for fresh summer dining.

# 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 extra-virgin 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 scatter red onion slices if using.
03 - Drizzle the basil oil evenly over the salad. Season with sea salt and freshly ground black pepper to taste.
04 - Finish with a drizzle of vinegar just before serving. Serve immediately.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, requiring zero cooking and barely any prep.
  • Fresh mozzarella turns something simple into something that feels almost fancy, but you'll feel like you invented it.
  • The basil oil is a little trick that makes people ask for your recipe, even though it takes just two minutes.
02 -
  • Don't make this more than 30 minutes ahead; tomatoes weep and the basil oil can turn dark if the acidity sits on it too long.
  • If your tomatoes are chilled from the fridge, let them sit on the counter for 10 minutes—cold tomatoes have muted flavor, and room temperature ones taste like themselves again.
03 -
  • The finest basil oil happens when you don't overthink it—blend just until smooth and don't leave it blending so long that heat kills the color and brightness.
  • Taste a tomato before you buy it; one bad tomato can ruin the whole salad, so choose ones that smell sweet and feel heavy for their size.
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