Summer Tomato Salad Basil Oil (Printable)

A refreshing summer dish combining heirloom tomatoes, mozzarella, and basil oil for bright, fresh flavors.

# What you'll 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

# Method:

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 - Spread tomato slices evenly over a large serving platter. Nestle mozzarella pieces among the tomatoes. Add sliced red onion if using.
03 - Drizzle the prepared basil oil generously over the arranged salad. Season with sea salt and freshly ground black pepper to taste.
04 - Add a final drizzle of vinegar just before serving. Serve immediately to preserve freshness.

# Expert Advice:

01 -
  • It's the kind of dish that makes people pause and say wow before even taking a bite
  • The basil oil transforms everything—it's like summer captured in a jar
  • No cooking required, just assembling and letting the ingredients shine
02 -
  • Room temperature tomatoes taste exponentially better than cold ones—take them out of the fridge at least an hour before serving
  • The basil oil can be made ahead and keeps in the fridge for a week, though the color might darken slightly
03 -
  • If your basil oil tastes bitter, your basil might have started flowering—use only the leaves and skip any flowers or tough stems
  • A mandoline makes the onion slices paper thin and elegant, but a sharp knife and patience work just fine
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