Save There's something about mid-July that makes me stop everything and head straight to the farmer's market. One Saturday, I came home with an armful of tomatoes in colors I'd never seen before—deep purple, striped orange, that perfect sunset red—and suddenly the afternoon shifted. I knew exactly what needed to happen: something simple enough to let those tomatoes be the star, but with enough personality to feel intentional. That's when basil oil came into play, and everything clicked.
I made this the night my sister came back from her year abroad, and we ate it standing in the kitchen at 10 PM, still catching up, juice running down our chins and neither of us caring one bit. She said it tasted like memory, and I think she meant summer itself.
Ingredients
- 4 large heirloom tomatoes, assorted colors: The whole salad rests on these, so choose ones that feel heavy and smell sweet at the stem end.
- 1 small red onion: Optional, but the thin slices add a sharp note that wakes everything up—I skip it sometimes when the tomatoes are particularly sweet.
- 200 g fresh mozzarella: Tear it rather than slice it if you can; the irregular edges hold the oil better.
- 1 cup fresh basil leaves: Pick them from the top of the plant where they're most tender, and use them the same day if possible.
- 60 ml extra-virgin olive oil: This isn't the place to skimp—good oil becomes the backbone of the whole dish.
- 1 tablespoon white balsamic or red wine vinegar: A gentle drizzle at the end; it should whisper, not shout.
- Sea salt and freshly ground black pepper: Taste as you go and don't be shy with either one.
Instructions
- Blend the basil into liquid silk:
- Pulse your basil and olive oil together until the leaves break down and the oil turns a deeper green. If you want it perfectly clear, pour it through a fine sieve and watch the oil catch the light—it's worth the extra minute.
- Build the salad on one large platter:
- Lay your tomato slices in overlapping circles, leaving gaps where the mozzarella can nestle in. This isn't about perfect geometry; it's about abundance and color.
- Let the basil oil find every corner:
- Drizzle generously, then finish with salt and pepper while your hand is already moving—it helps everything distribute evenly.
- Finish with vinegar at the table:
- The acid should be the last thing to hit the salad so it stays bright. Serve right away while everything is still cool.
Save This salad doesn't pretend to be something it's not—it's summer distilled into a bowl, the kind of thing you return to because it never disappoints and always feels like coming home.
Variations That Keep Things Interesting
Burrata works beautifully if you want richness that almost melts into the tomatoes. Stone fruit—thin slices of peach or nectarine—brings sweetness that sounds odd until you taste it alongside the vinegar and basil. I've also stirred a spoonful of honey into the basil oil on cooler days when the tomatoes needed a little coaxing.
What Drinks Well Alongside
A cold Sauvignon Blanc is the obvious choice, all citrus notes and minerality. But honestly, a light rosé with some body works just as well, and on the nights when wine isn't happening, sparkling water with a squeeze of lemon keeps pace perfectly.
When to Make This and Why
This is a dish for when you're not trying to impress anyone—you're just feeding people you love with something that tastes like the season. It's the salad you bring to potlucks where everyone else brought casseroles, the side dish that quietly becomes the reason people came back for seconds. It works for casual lunches, impromptu dinners, and those moments when the kitchen is already warm and you want something cold and alive.
- Make it when your tomato plant is finally producing faster than you can eat.
- Slice everything just before people arrive so the flavors stay separate and distinct.
- Remember that this recipe scales easily—just keep the proportions and let the platter grow.
Save This salad asks very little and gives back generously—the kind of cooking that feels like freedom in summer heat.
Recipe FAQs
- → How is the basil oil prepared?
Basil leaves are blended with extra-virgin olive oil until smooth, then optionally strained for a clear, fragrant oil.
- → Can I substitute the mozzarella?
Yes, burrata can be used instead to add extra creaminess and richness.
- → Is this suitable for gluten-free diets?
Yes, as long as vinegar and cheese labels are checked for additives, this salad is gluten-free.
- → What variations can enhance the flavor?
Adding sliced peaches or nectarines brings a sweet contrast, while grilled sourdough pairs well as a side.
- → What beverages complement this dish?
A crisp Sauvignon Blanc or a light rosé wine enhances the fresh and vibrant flavors.