Summer Tomato Basil Mozzarella (Printable)

Juicy heirloom tomatoes paired with fresh mozzarella and aromatic basil oil for a bright 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 - In a blender or food processor, combine basil leaves and olive oil. Blend until smooth. Strain through a fine mesh sieve for a clear oil if desired.
02 - Place the sliced tomatoes on a large serving platter. Distribute mozzarella pieces among the tomatoes. Add red onion slices if using.
03 - Drizzle the basil oil evenly over the salad. Season with sea salt and freshly ground black pepper to taste.
04 - Pour the vinegar over the salad just before serving. Serve immediately.

# Helpful Tips:

01 -
  • It takes fifteen minutes and tastes like you've been cooking all day.
  • Heirloom tomatoes finally get the moment they deserve without competing with heavy flavors.
  • The basil oil bridges that gap between simple and sophisticated in the most effortless way.
02 -
  • Tomatoes at room temperature taste sharper and sweeter than cold ones, so take them out of the fridge if you've chilled them—it makes a real difference.
  • The basil oil will darken and lose its brightness if you make it more than an hour ahead, so time it close to serving.
03 -
  • If your basil turns dark or bruised during blending, you went too long—pulse instead of a full blend and you'll keep it bright.
  • A squeeze of fresh lemon juice in the basil oil adds dimension without overpowering, and I often regret not adding it.
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