Save The first time I made this basil oil, I accidentally blended way too much basil for what I needed. Rather than waste it, I drizzled it over some sliced tomatoes and mozzarella that were sitting on the counter. My roommate walked in, stopped dead in her tracks, and said whatever that smell is, I need it in my life immediately. That spontaneous lunch became our go-to summer meal ever since.
Last July I served this at a rooftop dinner party. It was humid, everyone was slightly wilted from the heat, and this salad arrived at the table like actual refreshment on a plate. My friend Mark, who claims to hate salads, went back for thirds. The conversation just stopped for a minute while everyone ate.
Ingredients
- 4 large heirloom tomatoes, assorted colors, sliced: The mix of colors makes this visually stunning. I seek out ugly, misshapen tomatoes at the farmers market because they always taste better than the perfect ones.
- 1 small red onion, thinly sliced optional: Only add this if you like some sharp contrast. I usually skip it and let the tomatoes be the star.
- 200 g 7 oz fresh mozzarella, sliced or torn: Tearing it by hand creates more surface area for the basil oil to cling to. Plus it looks more rustic and inviting.
- 1 cup fresh basil leaves: Pack the cup loosely. Stems and all go into the blender. The oil extraction works better with some stems included.
- 60 ml 1/4 cup extra virgin olive oil: Use your best olive oil here. The flavor really comes through since nothing gets cooked.
- 1 tablespoon white balsamic vinegar or red wine vinegar: White balsamic is my choice because it adds sweetness without darkening the beautiful colors.
- Sea salt, to taste: Flaky salt like Maldon creates these incredible salty bursts between bites.
- Freshly ground black pepper, to taste: Grind it right before serving. The aroma hits you before you even take a bite.
Instructions
- Make the basil oil:
- Blend basil and olive oil until completely smooth. Pour through a fine mesh sieve, pressing with a spoon to extract every drop. The oil will turn this incredible bright green.
- Arrange the base:
- Layer tomato slices on your serving platter, overlapping them slightly. Tuck mozzarella pieces in and around the tomatoes. Add red onion if you are using it.
- Season generously:
- Drizzle basil oil over everything. Sprinkle sea salt and pepper. Do this right before serving so the tomatoes do not release too much water.
- Add the finishing touch:
- Drizzle vinegar across the salad just before bringing it to the table. Serve immediately while everything is still cold and crisp.
Save This recipe showed up at every single dinner I hosted last summer. It became the thing guests started requesting specifically. Something about it just feels like celebration on a plate, even if it is just a Tuesday night.
Choosing the Best Tomatoes
Heirloom tomatoes worth the extra cost here. The irregular shapes and wild colors signal better flavor. I tap them gently at the market. They should feel heavy and yield slightly to pressure. Avoid anything with a mealy texture or thick white cores. Cherry tomatoes work in a pinch, but the big slices are what make this feel special.
Making the Basil Oil Your Way
Sometimes I add a single garlic clove to the blender when I want more punch. Other times I throw in a handful of parsley for a greener, more herbaceous flavor. The basic version is perfect on its own, but these little tweaks keep the recipe feeling fresh. Straining is optional. A cloudy oil still tastes incredible, just will not look as refined.
Serving Suggestions
Grilled bread rubbed with raw garlic turns this from salad into something closer to an open faced sandwich. The bread soaks up all those basil infused juices and tomato water that accumulate on the plate. I also love serving this alongside simply grilled fish or roasted chicken. It adds this bright acidic element that balances out richer main dishes.
- Use the leftover basil oil on scrambled eggs the next morning
- Try peaches instead of mozzarella for a sweet and savory version
- Always make more than you think you need because people will go back for seconds
Save This salad is what summer tastes like in my kitchen. Simple, fresh, and gone in minutes every single time.
Recipe Q&A
- → How do you make basil oil for the salad?
Blend fresh basil leaves with extra-virgin olive oil until smooth. For a clear oil, strain through a fine mesh sieve before drizzling.
- → Can I substitute mozzarella with another cheese?
Burrata is an excellent alternative, offering a creamier texture that complements the tomatoes and basil oil beautifully.
- → What types of tomatoes work best for this salad?
Assorted heirloom tomatoes with varied colors and flavors add visual appeal and a rich, juicy taste to the dish.
- → Is it possible to add fruit to enhance the flavor?
Yes, slices of ripe peaches or nectarines provide a sweet contrast that pairs well with the savory ingredients.
- → What beverages pair well with this salad?
A crisp Sauvignon Blanc or a light rosé complements the fresh, vibrant notes of the salad perfectly.