Summer Tomato Salad Basil Oil (Printer-friendly)

Bright heirloom tomatoes, creamy mozzarella, and basil oil combine for a fresh summer dish.

# Ingredient List:

→ Vegetables

01 - 4 large heirloom tomatoes, 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 Steps:

01 - Combine basil leaves and olive oil in a blender or food processor and blend until smooth. Strain through a fine mesh sieve for a clear oil if preferred.
02 - Place sliced tomatoes on a large serving platter and tuck mozzarella pieces among them. Add red onion slices if using.
03 - Drizzle the basil oil generously over the salad, then sprinkle with sea salt and freshly ground black pepper.
04 - Add a drizzle of vinegar just before serving and serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, leaving you time to enjoy the garden instead of being trapped in the kitchen.
  • Basil oil elevates simple tomatoes into something restaurant-worthy, and once you make it, you'll find yourself drizzling it on everything.
  • The mozzarella melts slightly into the warm tomatoes, creating pockets of creamy goodness that feel indulgent but taste impossibly fresh.
02 -
  • Warm tomatoes and room-temperature mozzarella are non-negotiable; cold tomatoes taste hollow, and cold cheese tastes tough.
  • Make the basil oil just before serving so it stays brilliantly green—it oxidizes and darkens if it sits around for hours.
  • Don't refrigerate this salad; cold tomatoes lose all their flavor and become mealy. If you must make it ahead, keep everything at room temperature and assemble just before your guests arrive.
03 -
  • Slice your tomatoes with a serrated bread knife rather than a chef's knife—you'll crush less juice out and preserve those jewel tones.
  • Tear the mozzarella by hand instead of slicing it; rough, uneven pieces look more intentional and catch the basil oil beautifully.
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