Save to Pinterest There's something about mid-July when the farmers market has those crazy heirloom tomatoes—the ones that don't fit neatly in a bag because they're too lumpy and weird. I grabbed a basket of them one afternoon, still warm from the sun, and realized I had no real plan except to eat them simply. The basil oil came later, born from trying to make something feel intentional when the ingredients were already doing most of the work.
I made this for a dinner party when my friend texted asking if she could bring someone new, and I suddenly had eight people instead of four. Panicking slightly, I remembered these tomatoes in my fridge and realized this salad could stretch easily—just more tomatoes, more mozzarella, and everyone walked away satisfied. It became the thing people asked about the next time they came over.
Ingredients
- Heirloom tomatoes (4 large, assorted colors): Use whatever looks most ridiculous at your market—the uglier they are, the better they usually taste.
- Fresh mozzarella (200 g): The tender kind that breaks apart with your fingers, not the squeaky stuff in plastic.
- Fresh basil (1 cup): Pick it that day if you can, or buy it the morning of—basil doesn't love sitting around.
- Extra-virgin olive oil (60 ml): This is where you use the good stuff you've been saving.
- White balsamic or red wine vinegar (1 tablespoon): The acidity brightens everything at the very last second.
- Red onion (1 small, optional): Paper-thin slices add a sharp note that cuts through the richness.
- Sea salt and freshly ground black pepper: More than you think—tomatoes need seasoning to wake up.
Instructions
- Make the basil oil:
- Throw your basil and olive oil into a blender and let it go until it's completely smooth and bright green—the whole thing takes maybe 30 seconds. If you want it crystal clear, strain it through a fine mesh sieve, but honestly, the little flecks look prettier.
- Layer your tomatoes and cheese:
- Slice your tomatoes however thick feels right and arrange them on a big platter, then tuck the mozzarella pieces in between them like you're getting the layers to talk to each other. Scatter the red onion over everything if you're using it.
- Dress it all:
- Drizzle the basil oil generously—don't be shy—and hit it with salt and pepper while the tomatoes are still exposed. Let it all sit for a minute so the flavors settle.
- Finish with vinegar:
- Right before you bring it to the table, give it a final drizzle of vinegar—this is the moment it wakes up and becomes something special.
Save to Pinterest My neighbor brought over cherry tomatoes from her garden one evening and we made this together on my patio, tasting and adjusting as we went. She started talking about the time she tried to grow basil indoors and it got leggy and sad, and somehow that conversation made the salad taste even better. Food tastes different when someone's laughing nearby.
When Basil Oil Changes Everything
Most people think they don't like basil oil because they've only had the murky brown version that's been sitting in a bottle for six months. Fresh basil oil is an entirely different thing—it's grassy and bright and tastes more like the herb itself than anything you can buy. The first time you make it and see that vivid green color, you'll understand why it matters. It's the difference between a nice salad and a salad someone will remember.
Playing With What You Have
If you're out of mozzarella, burrata is incredible because it's so creamy and rich it almost makes its own sauce. I've also made this with leftover grilled peaches torn into pieces, which sounds weird but somehow works perfectly in August. One time I used tarragon instead of basil because that's all I had growing, and it became a different dish—not better or worse, just different.
Making It a Real Meal
This salad is happiest on its own on a hot day, but if you need something more substantial, it's brilliant alongside a piece of grilled sourdough brushed with olive oil. The bread soaks up the oil and vinegar that pools at the bottom of the platter, which is honestly the best part. A chilled glass of Sauvignon Blanc or a light rosé next to it and you're done thinking about dinner.
- Serve this at room temperature, never straight from the fridge.
- If you're making it more than a few minutes ahead, don't dress it until the last moment.
- It gets better in the first 15 minutes as everything settles, but worse after 30, so time it right.
Save to Pinterest This is the kind of dish that taught me that sometimes the best cooking is about getting out of your own way and letting good ingredients speak for themselves. It's become the thing I make when someone asks what I love to cook.
Recipe FAQs
- → How do I make basil oil for the salad?
Blend fresh basil leaves with extra-virgin olive oil until smooth. Strain through a fine mesh sieve for a clear, fragrant oil.
- → Can I substitute mozzarella for another cheese?
Burrata works well as a creamier alternative, adding a rich texture to the salad.
- → Is it necessary to include red onion?
Red onion is optional and adds a mild sharpness that complements the creamy and fresh flavors.
- → What vinegar is best for finishing the salad?
White balsamic or red wine vinegar provide a subtle tang without overpowering the other ingredients.
- → How should I serve this dish for best freshness?
Arrange ingredients just before serving and drizzle basil oil and vinegar right before eating to maintain bright flavors and textures.
- → Can I add fruit to this salad?
Sliced ripe peaches or nectarines offer a sweet contrast that pairs beautifully with the savory elements.