Summer Tomato Basil Mozzarella (Printable Version)

A vibrant mix of heirloom tomatoes, creamy mozzarella, and fragrant basil oil perfect for warm days.

# What You 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

# Steps:

01 - In a blender or food processor, combine basil leaves and olive oil. Blend until smooth. Strain through a fine mesh sieve for clarity, if desired.
02 - Lay tomato slices on a large serving platter. Distribute mozzarella pieces among the tomatoes. Scatter red onion slices if using.
03 - Drizzle the basil oil generously over the salad. Season with sea salt and freshly ground black pepper.
04 - Add a final drizzle of vinegar just before serving. Serve immediately.

# Expert Advice:

01 -
  • The basil oil transforms ordinary tomatoes into something that tastes like it came from an Italian kitchen
  • No cooking means you can throw this together in fifteen minutes flat
  • People always think it took way more effort than it actually did
02 -
  • Room temperature tomatoes taste exponentially better than cold ones from the fridge
  • The basil oil can sit for an hour, but add vinegar at the last second or things get watery
03 -
  • Use a mandolin for the onion if you want paper thin slices
  • Make double the basil oil and keep it in the fridge for impromptu salads all week
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