Summer Tomato Salad Basil Oil (Printable Version)

Vibrant heirloom tomatoes, creamy mozzarella, and aromatic basil oil combine for a fresh summer salad.

# What You Need:

→ Vegetables

01 - 4 large heirloom tomatoes, assorted colors, sliced
02 - 1 small red onion, thinly sliced (optional)

→ Dairy

03 - 7 ounces 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

# Step-by-Step Directions:

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 - Place tomato slices on a large serving platter. Tuck mozzarella pieces among the tomatoes. Add red onion slices if using.
03 - Drizzle basil oil generously over the salad. Season with sea salt and freshly ground black pepper.
04 - Drizzle vinegar over the salad just before serving. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes but tastes like you've been fussing all day.
  • The basil oil is so good you'll find yourself drizzling it on things you never expected.
  • Heirloom tomatoes shine without apology, no complicated techniques required.
02 -
  • Cold mozzarella against warm tomatoes is essential; pull the cheese from the fridge minutes before assembling, not hours ahead.
  • Don't blend the basil oil until the moment you need it—once the basil hits the heat of the blender, the color starts to fade and the flavor becomes less bright.
03 -
  • Make the basil oil 15 minutes before serving so it has time to darken and deepen in flavor without becoming dusty or brown.
  • If your tomatoes are cold from the fridge, let them sit on the counter for an hour before slicing—flavor is almost always best at room temperature.
Go Back