Save to Pinterest There's a moment every summer when the farmer's market baskets overflow with tomatoes in shades I didn't know existed—deep purple, golden yellow, striped like sunset. I remember standing there one July, overwhelmed by choices, when an older woman next to me grabbed three different varieties and said, "That's when you know you're ready to make a real salad." She was right. This salad became my answer to those peak-season days when tomatoes taste like themselves, finally.
I made this for a dinner party once where I'd invited far too many people and had exactly two hours to prepare everything. The tomato salad was my secret weapon—it looked impressive, tasted perfect, and bought me time to panic about the main course. My friend Sarah took one bite and asked for the recipe. I realized then that the best dishes aren't the most complicated; they're the ones that make people feel like summer itself is on their plate.
Ingredients
- Heirloom tomatoes, assorted colors: Four large ones, sliced thick enough to hold their shape but thin enough to absorb the oil. Use whatever colors you find at the market—that mix of flavors is the whole point.
- Fresh mozzarella: Two hundred grams, either sliced or torn into irregular pieces. The warmth of the tomatoes will soften it just enough without ruining its texture.
- Fresh basil leaves: One full cup, roughly measured. Don't use the wimpy supermarket basil if you can help it; farmers market basil tastes like an entirely different herb.
- Extra-virgin olive oil: Sixty milliliters for the basil oil, plus what you'll drizzle at the end. This is not the time to use the cheap bottle hiding in the back of your cupboard.
- White balsamic or red wine vinegar: One tablespoon, added at the very last second so it doesn't dilute the delicate flavors.
- Sea salt and freshly ground black pepper: Season generously, tasting as you go. The tomatoes will tell you what they need.
- Red onion, thinly sliced: One small one, optional but worth the effort for that sharp, sweet bite underneath everything else.
Instructions
- Make the basil oil:
- Tear the basil roughly and combine it with olive oil in your blender. Pulse until it's smooth and a beautiful green, then strain it through a fine mesh sieve if you want that professional-looking clarity. If you skip the straining, the salad tastes just as good and looks more homemade.
- Build your canvas:
- Arrange tomato slices on your largest platter, overlapping them slightly like you're composing something. Tuck mozzarella pieces into the gaps, scatter red onion if you're using it, and step back to see how it looks.
- Dress with intention:
- Drizzle that basil oil generously over everything, letting it pool slightly in the spaces between tomatoes. Sprinkle sea salt and pepper across the whole thing, being a bit more generous than you think you should be.
- Finish just before serving:
- Add the vinegar at the last moment, a fine drizzle that wakes everything up. Serve immediately while the tomatoes are still warm and the mozzarella hasn't hardened.
Save to Pinterest There was an evening when I made this salad for my neighbor who'd just moved in, and we ate it standing up on her new porch while the sun turned everything golden. We didn't talk much, just ate and watched the light change. That's when I understood that the best food isn't always the most impressive—sometimes it's just the thing that brings people together without making them work for it.
When to Make This Salad
This is specifically a summer dish, the kind you make in July and August when tomatoes are at their absolute best. Winter tomatoes will disappoint you—they're mealy and pale and won't give you that burst of flavor that makes this salad worth making. Spring is too early, fall is getting late. You need that window when the tomatoes are so good you barely need to do anything to them.
How to Choose Your Tomatoes
Walk past the perfect-looking uniform tomatoes at the grocery store and hunt for the weirdly shaped ones at farmers markets instead. They should feel heavy for their size and smell faintly sweet at the stem end. If you can find heirloom varieties—purple, yellow, striped, or even orange—grab them. The flavor difference between a heirloom and a regular tomato is the difference between a poem and a grocery list.
Other Ways to Make It Your Own
This recipe is really just a template for whatever sounds good to you in that moment. I've made it with peaches when tomatoes weren't quite ready, with burrata when I wanted something richer, and with grilled sourdough on the side when it needed to be a dinner instead of a side dish. The basil oil is the thing that ties it all together, so keep that, but everything else is open to interpretation.
- Burrata works beautifully if you want extra creaminess and don't mind the price tag.
- A handful of pine nuts or torn croutons adds texture if you're feeling fancy.
- Aged balsamic is richer and sweeter than the white version, so start with less if you switch.
Save to Pinterest This salad reminds me that sometimes the most delicious meals are the simplest ones, built entirely on picking the best ingredients and not overthinking them. Serve it when summer is at its peak and you want people to taste the season on their plates.
Ask About This Recipe
- → Can I substitute mozzarella with another cheese?
Yes, burrata works well for a creamier texture, while feta adds a tangy twist. Choose fresh, soft cheeses for best results.
- → Is it necessary to strain the basil oil?
Straining the basil oil through a fine mesh sieve creates a clearer, smoother drizzle, but blending and using it unstrained is also acceptable.
- → What types of tomatoes work best in this dish?
Heirloom tomatoes are ideal for their variety of colors and rich flavors, but ripe plum or vine tomatoes can also be used.
- → Can this salad be prepared ahead of time?
It's best assembled just before serving to preserve the freshness of the tomatoes and prevent the mozzarella from becoming soggy.
- → What serving suggestions complement this salad?
This dish pairs wonderfully with grilled sourdough bread and crisp white wines like Sauvignon Blanc or light rosé.