Summer Tomato Basil Mozzarella (Printable)

Heirloom tomatoes paired with mozzarella and fragrant basil oil create a refreshing summer 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 - In a blender or food processor, combine basil leaves with olive oil until smooth. Strain through a fine mesh sieve for a clear oil if preferred.
02 - Arrange tomato slices on a large serving platter. Distribute mozzarella pieces among the tomatoes, adding red onion slices if desired.
03 - Drizzle basil oil generously over the salad. Season with sea salt and freshly ground black pepper.
04 - Add a drizzle of vinegar just before serving. Serve immediately.

# Expert Advice:

01 -
  • It requires almost no cooking and comes together in the time it takes to slice tomatoes.
  • The basil oil is a small move that makes people think you spent hours in the kitchen.
  • It's forgiving—slightly imperfect tomatoes and uneven slicing only add to the charm.
02 -
  • Never refrigerate tomatoes—cold breaks down their flavor and texture, even if they last longer in the fridge.
  • If your basil oil separates or turns dark within an hour, it means the basil had too much moisture or the blender ran too long; keep it cool and use it quickly.
03 -
  • If you don't have a blender or food processor, finely chop the basil and whisk it into the olive oil by hand—it takes a few minutes longer but works just as well.
  • Taste the oil before pouring it on the salad; good basil oil should taste bright and herbaceous, never muddy or dull, which tells you the basil quality was sound.
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