Pin this There's something about late July when the farmer's market overflows with tomatoes in every shade—striped, purple-tinged, golden yellow—that makes you realize summer isn't just a season, it's permission to stop cooking and start assembling. I picked up a basket of heirlooms that were still warm from the sun, and instead of roasting or simmering them into submission, I decided to let them be themselves, dressed simply with basil oil and mozzarella that melted slightly against their warmth.
I made this for a dinner where everyone was arriving starving from the heat, and I remember standing in the kitchen thinking, 'If this doesn't work, we're eating toast.' But the moment I drizzled that green basil oil and saw how it pooled around the mozzarella, I knew I'd stumbled onto something that would become a regular summer rotation.
Ingredients
- Heirloom tomatoes (4 large, assorted colors): Use whatever colors you find—the variety matters more than perfection, and slicing them at room temperature keeps the flesh tender and flavorful.
- Fresh mozzarella (200 g): Quality matters here since it's doing the heavy lifting; let it sit out for 10 minutes before serving so it's soft and yielding.
- Fresh basil (1 cup): Pick it from the stem just before making the oil—older, bruised leaves will turn dark and bitter.
- Extra-virgin olive oil (60 ml): This is worth buying good oil for, since it's the main flavor component.
- White balsamic or red wine vinegar (1 tablespoon): The acidity cuts through the richness and wakes everything up at the end.
- Sea salt and freshly ground black pepper: Season generously—underseasoned tomato salad is sadder than almost any other mistake.
Instructions
- Blend the basil oil:
- Put basil leaves and olive oil into a blender and pulse until the leaves break down into the oil, creating that vibrant green color. If you want it perfectly clear, pour it through a fine mesh sieve, though the little flecks are honestly what I prefer.
- Arrange the canvas:
- Lay your tomato slices across a large platter—think of it like you're composing something, because you are. Tuck torn mozzarella pieces among the slices, and add red onion if you like a bit of bite.
- Dress it down:
- Drizzle the basil oil generously over everything, then sprinkle with sea salt and pepper. The oil will start to settle into the spaces between the tomatoes, and that's exactly what you want.
- Finish with brightness:
- Just before serving, add that vinegar—it's the last thing you do because it'll start to break down the mozzarella if it sits too long, and you want that creaminess intact when it hits the plate.
Pin this What surprised me most about this salad was how it turned into the thing people kept coming back to during the meal, even when there was other food on the table. Someone asked for the recipe, and when I explained it was just good tomatoes and basil oil, they looked disappointed until they tasted it and understood.
Choosing Your Tomatoes Matters More Than You Think
I learned this the hard way by buying beautiful-looking tomatoes from a grocery store only to slice into something that tasted like water and sadness. Heirlooms from a farmer's market, or even a good produce section, will have actual flavor and texture that makes this salad sing. The uglier and more irregular they look, the better—those cracks and lumps are usually hiding a more developed flavor.
Making Your Own Basil Oil
Store-bought pesto is fine, but basil oil changes the whole game because it's pure herb without garlic or nuts competing for attention. You'll notice the difference immediately once you've made it fresh, and it's one of those small efforts that people think means you spent three times longer cooking than you actually did.
Variations That Actually Work
I've added sliced peaches to this in peak season, and the sweetness against the basil and salt is a revelation. Sometimes I use burrata instead of mozzarella if I'm feeling fancy, or I'll throw on toasted pine nuts for texture.
- Try burrata for an extra creamy, luxurious version.
- Add sliced peaches or nectarines in late summer when they overlap with tomato season.
- Serve with grilled sourdough to make it a complete meal.
Pin this This salad became my answer to 'What do I bring?' on hot evenings, and it's never disappointed. It's proof that the best cooking sometimes isn't cooking at all—it's just knowing how to treat good ingredients with respect.
Recipe FAQs
- → How do you prepare the basil oil?
Combine fresh basil leaves with extra-virgin olive oil in a blender or food processor, blend until smooth, and strain for a clear, aromatic oil.
- → Can the mozzarella be substituted?
Yes, burrata can be used for a richer, creamier texture that complements the juicy tomatoes well.
- → What vinegar works best for this salad?
White balsamic vinegar or red wine vinegar both add a subtle tang that balances the basil oil and tomatoes.
- → Are there recommended additions to vary the flavors?
Slices of ripe peaches or nectarines can be added for a sweet twist, and red onion slices add mild sharpness.
- → What dishes or drinks pair well with this salad?
It pairs nicely with grilled sourdough bread and crisp white wines like Sauvignon Blanc or a light rosé.