Summer Tomato Basil Mozzarella (Printable Version)

Juicy heirloom tomatoes, fresh mozzarella, and basil oil create a refreshing summer salad bursting with flavor.

# What You 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

# How To Make It:

01 - Combine fresh basil leaves and extra-virgin olive oil in a blender or food processor, blending until smooth. Optionally, strain through a fine mesh sieve for a clear oil.
02 - Place heirloom tomato slices on a large serving platter. Distribute torn or sliced mozzarella among the tomatoes. Add thinly sliced red onion if desired.
03 - Drizzle the prepared basil oil evenly over the arranged ingredients. Season with sea salt and freshly ground black pepper to taste.
04 - Finish with a light drizzle of white balsamic or red wine vinegar just before serving. Serve immediately.

# Expert Tips:

01 -
  • It tastes like summer itself—no cooking required, just assembly and maybe 10 minutes of actual work.
  • The basil oil does something magical that transforms ordinary tomatoes into something you'll want to make again and again.
02 -
  • The vinegar goes on last, not mixed in with the oil, because it needs to hit your tongue as a surprise—that's where the magic lives.
  • Room temperature tomatoes always taste better than cold ones, even if they've been in the fridge.
03 -
  • Slice your tomatoes thick enough that they don't fall apart but thin enough to taste tender—somewhere around a quarter-inch usually feels right.
  • Let the basil oil come to room temperature before using it, because cold oil won't coat the tomatoes the way warm oil will.
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