Save The first time I made this salad was during a heatwave when turning on the oven felt like a crime against humanity. My neighbor had dropped off a basket of tomatoes from her garden—ugly, misshapen, and the most beautiful things I'd ever seen. I tore up some mozzarella, threw in handfuls of basil, and suddenly dinner was the highlight of the week.
Last summer I served this at a rooftop dinner party as the sun was setting. The platter looked like a painting—red, yellow, green, cream—catching the golden hour light. My friend Sarah, who claims to hate tomatoes, went back for thirds and finally admitted maybe she'd just been eating bad tomatoes her whole life.
Ingredients
- Heirloom tomatoes: The uglier and more irregular, the better—they pack the most flavor and have that tender, almost melting texture that grocery store tomatoes can only dream about
- Fresh mozzarella: Look for the kind sold in liquid, it stays creamier longer and has that delicate milky flavor that balances the bright tomatoes
- Fresh basil: Don't even think about dried basil here—you need the raw, aromatic punch of fresh leaves to make that magical oil
- Extra-virgin olive oil: Since this recipe is so simple, use your best oil—the one you save for finishing dishes
- White balsamic vinegar: Adds just enough brightness and acid to cut through the cheese without overwhelming the delicate tomatoes
Instructions
- Make the basil oil first:
- Blend the basil leaves with olive oil until completely smooth, then strain through a fine mesh sieve if you want it clear and gorgeous. I often skip straining because I love the little green flecks floating in the oil.
- Build your canvas:
- Arrange tomato slices across your serving platter, tucking mozzarella pieces between them so every bite gets both. If you're using onion, scatter it thinly so it doesn't overpower everything.
- Give it life:
- Drizzle that basil oil generously—you want each tomato glistening. Finish with sea salt and pepper, then add the vinegar right before serving so everything stays crisp and bright.
Save This became my go-to contribution to potlucks after I brought it to a Fourth of July barbecue three years running. Now friends specifically request it, saying it doesn't feel like summer without that bright green oil drizzled over everything.
Choosing the Best Tomatoes
I've learned to pick tomatoes that feel heavy for their size and have that distinct tomato smell at the stem. The ones with cracks and irregular shapes? Those are the ones that taste like sunshine and patience and farmers who actually care about flavor over shelf life.
Making It Your Own
Sometimes I'll add ripe peaches or nectarines when I want something sweet and savory in the same bite. Once I threw in some avocado because I had extra, and honestly, it worked—creamy on creamy, but sometimes that's exactly what you need.
Serving Suggestions
Grilled sourdough rubbed with garlic turns this from a side dish into a meal that people talk about later. The bread soaks up all those juices and basil oil and suddenly you're fighting over the last piece.
- Let the salad sit for ten minutes after assembling—the flavors meld together beautifully
- Don't refrigerate after assembling, the tomatoes lose their texture and the oil gets cloudy
- Leftover basil oil is incredible drizzled over grilled fish or roasted vegetables
Save Something magical happens when you let perfectly good ingredients be exactly what they are. This salad isn't about technique or precision—it's about standing in your kitchen, eating a tomato straight from the garden, and remembering that the best food is often the simplest.
Recipe Guide
- → What type of tomatoes work best?
Heirloom tomatoes in assorted colors add both flavor and visual appeal, offering a sweet and tangy balance.
- → How is the basil oil prepared?
Blend fresh basil leaves with extra-virgin olive oil until smooth, then strain for a clear, fragrant oil.
- → Can I substitute mozzarella?
Yes, burrata can be used for a creamier texture without altering the fresh taste.
- → What vinegar is recommended?
White balsamic or red wine vinegar both add a subtle acidity that complements the tomatoes and cheese.
- → Is this dish suitable for special diets?
It is vegetarian and naturally gluten-free, but check for allergen sensitivity to dairy and vinegar ingredients.
- → Any serving suggestions?
Serve immediately for best freshness, optionally with grilled sourdough or paired with crisp white wines.