Save Last July, my neighbor Maria brought over a paper bag bursting with tomatoes from her garden. They were mismatched, some with cracks in the skin, but the smell hit me before I even saw them properly. That afternoon I didn't follow any recipe. I just sliced, arranged, and drizzled. Now it's the only way I'll eat tomatoes in summer.
I made this for a rooftop dinner in early September. The sun was setting, we had cheap wine in actual glasses, and someone put on jazz. Everyone went quiet when I set down the platter. That plate came back empty.
Ingredients
- 4 large heirloom tomatoes: Mixed colors make it beautiful but honestly, whatever looks ripest at the market works perfectly
- 1 small red onion: Thinly sliced, this adds a little bite that cuts through the creamy cheese
- 200 g fresh mozzarella: Buffalo mozzarella is worth it here, but regular fresh mozzarella still tastes incredible
- 1 cup fresh basil leaves: Don't use dried basil, it needs to be fresh and fragrant
- 60 ml extra-virgin olive oil: Good oil matters since it's half the flavor profile
- 1 tablespoon white balsamic vinegar: Red wine vinegar works too but white is prettier
- Salt and pepper: Be generous with both
Instructions
- Make the basil oil:
- Blend basil and olive oil until completely smooth, then strain through a fine mesh sieve for that restaurant-worthy clarity.
- Arrange the base:
- Lay tomato slices on your prettiest platter and tuck mozzarella between them, letting everything overlap naturally.
- Add the aromatics:
- Scatter red onion if you're using it, then drizzle that basil oil everywhere it looks good.
- Season and finish:
- Sprinkle salt and pepper like you actually mean it, then add vinegar right before serving.
Save My cousin tried to substitute dried basil once and we still talk about it. Fresh isn't optional here.
Choosing Your Tomatoes
Heirlooms are gorgeous and taste incredible, but I've used cherry tomatoes halved, regular vine tomatoes, even beefsteaks when that's what looked best. The key is ripeness. Give them a gentle squeeze. They should yield slightly but not feel mushy. Smell them. A good tomato smells like a tomato.
The Cheese Question
Burrata makes this feel like you're trying too hard, but sometimes that's exactly the point. Tear it open in the center and let the cream spill out. I save this for dinner parties. For Tuesday night lunch, regular mozzarella is perfect.
Making It Yours
Once you get the basic formula down, it becomes a template. Last week I added ripe peaches. Another time it was avocado slices. The basil oil works on everything.
- Grill some sourdough and serve alongside
- Top with chopped pistachios for crunch
- Add a handful of arugula underneath everything
Save Eat this outside if you possibly can. Something about summer air makes tomatoes taste better.
Common Recipe Questions
- → Can I substitute mozzarella with another cheese?
Yes, burrata makes a creamy alternative, adding richness while maintaining the fresh texture.
- → How is the basil oil prepared?
Blend fresh basil leaves with extra-virgin olive oil until smooth, then strain for a clear, fragrant oil.
- → What vinegar works best in this dish?
White balsamic or red wine vinegar both complement the tomatoes and basil oil with their subtle acidity.
- → Can I add fruit to this salad?
Sliced ripe peaches or nectarines provide a sweet twist that pairs well with the creamy cheese and herbs.
- → Is this suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free when labels are checked carefully for additives.
- → What serving suggestions complement this dish?
Serve with grilled sourdough bread or a crisp white wine like Sauvignon Blanc for a well-rounded experience.