Summer Tomato Basil Mozzarella (Printable View)

Juicy heirloom tomatoes paired with creamy mozzarella and fragrant basil oil create a fresh summer dish.

# What You 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 Make It:

01 - Combine basil leaves and olive oil in a blender or food processor. Blend until smooth. Strain through a fine mesh sieve for a clear oil, if desired.
02 - Arrange tomato slices on a large serving platter. Tuck pieces of mozzarella 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 to taste.
04 - Just before serving, drizzle vinegar over the salad and serve immediately.

# Expert Tips:

01 -
  • It takes fifteen minutes flat, which means more time actually enjoying your summer instead of sweating in the kitchen.
  • Fresh mozzarella melts slightly into the warm tomato juices, creating a sauce that needs nothing but good olive oil and salt.
  • You'll discover that basil oil transforms a simple salad into something that tastes like you spent hours planning.
02 -
  • Temperature matters more than you'd think—if your tomatoes are cold from the fridge, take them out thirty minutes before serving so they can taste like themselves again.
  • The vinegar goes in last, always. Add it too early and you've made a salad that tastes angry instead of alive.
03 -
  • Make the basil oil in the morning if you're preparing ahead, but assemble the salad no more than thirty minutes before serving or the tomatoes will start to weep and dilute everything.
  • If your basil oil looks brown instead of bright green, you've oxidized the basil—it still tastes good, but next time blend it faster and chill the finished oil immediately.
Return