Summer Tomato Salad Basil Oil (Printable)

Juicy heirloom tomatoes paired with creamy mozzarella and fragrant basil oil for a bright summer dish.

# What You'll 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 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 a clear oil, if desired.
02 - Arrange tomato slices on a large serving platter and tuck mozzarella pieces among them. Add red onion slices if using.
03 - Drizzle basil oil generously over the top, then sprinkle with sea salt and freshly ground black pepper.
04 - Drizzle vinegar over the salad just before serving and serve immediately.

# Expert Suggestions:

01 -
  • It takes 15 minutes and tastes like you've been thinking about dinner all day.
  • Fresh basil oil transforms simple tomatoes into something restaurant-quality but completely unpretentious.
  • You can make it with whatever colors you find at the market—there's no wrong way.
02 -
  • Tomatoes release water once they're cut and salted, so don't assemble this more than 30 minutes before eating or it becomes a puddle (which still tastes good, but looks sad).
  • The basil oil oxidizes and darkens the longer it sits, so make it the same day and use it fresh—it won't keep longer than a few hours.
03 -
  • Let your mozzarella sit out for 10 minutes before assembling so it's not cold and firm—room temperature cheese tastes better and blends with the tomatoes more generously.
  • Leftover basil oil is liquid gold for pasta, bread-dipping, or drizzling over soups.
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