Summer Tomato Basil Mozzarella (Printable version)

Fresh heirloom tomatoes combined with creamy mozzarella and fragrant basil oil create a vibrant summer dish.

# Ingredient List:

→ 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 Steps:

01 - Combine basil leaves and olive oil in a blender or food processor and blend until smooth. Strain through a fine mesh sieve for clear oil if preferred.
02 - Place tomato slices on a large serving platter. Distribute mozzarella pieces among the tomatoes and scatter red onion slices if using.
03 - Drizzle basil oil generously over the tomatoes and mozzarella. Season with sea salt and freshly ground black pepper.
04 - Drizzle vinegar over the salad just before serving. Serve immediately.

# Expert Advice:

01 -
  • It takes 15 minutes and tastes like you spent all morning in the kitchen.
  • Using basil oil instead of just scattered leaves means the herb flavor actually carries throughout every bite.
  • It's the kind of dish that looks elegant on a table but requires zero stress or technique.
02 -
  • Don't make the basil oil more than an hour ahead—it darkens and loses that fresh, bright color and flavor.
  • If your tomatoes are watery, slice them an hour ahead and let them sit on paper towels; it saves the dish from becoming soggy.
03 -
  • Make the basil oil in the morning if you're serving dinner—it gives the flavors time to meld, though it'll still be good if you make it right before.
  • Bring everything to room temperature before serving; cold mozzarella and chilled tomatoes lose their flavor and texture.
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