Summer Tomato Basil Mozzarella (Printable)

Vibrant salad with heirloom tomatoes, fresh mozzarella, and fragrant basil oil, perfect for warm days.

# What You'll Need:

→ Vegetables

01 - 4 large heirloom tomatoes, assorted colors, sliced
02 - 1 small red onion, thinly sliced (optional)

→ Dairy

03 - 7 ounces 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

# How-To Steps:

01 - Combine basil leaves and 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 - Arrange the sliced heirloom tomatoes on a large serving platter. Tuck the mozzarella pieces among the tomatoes and scatter red onion slices if using.
03 - Drizzle the prepared basil oil generously over the salad, then season with sea salt and freshly ground black pepper.
04 - Add a drizzle of vinegar just before serving and serve immediately.

# Expert Tips:

01 -
  • No cooking required, just beautiful assembly work that lets summer produce shine
  • The basil oil transforms simple tomatoes into something restaurant worthy
  • Ready in fifteen minutes but looks like you spent hours preparing
02 -
  • Do not make the basil oil more than an hour ahead or it starts to lose its vibrant flavor
  • Room temperature tomatoes taste better than cold ones, so let them sit out for thirty minutes before slicing
  • The salad needs to be eaten immediately after dressing or it becomes watery
03 -
  • Slice tomatoes with their skin side down to keep them from falling apart
  • Let the basil oil come to room temperature if it has been refrigerated
  • Use a serrated knife for cleaner tomato slices
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