Summer Tomato Salad Basil Oil (Printable)

Juicy heirloom tomatoes paired with creamy mozzarella and basil oil create a fresh 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:

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 - Arrange tomato slices on a large serving platter. Place mozzarella pieces among the tomatoes. Add red onion slices if using.
03 - Drizzle basil oil generously over the salad. Season with sea salt and freshly ground black pepper.
04 - Drizzle vinegar just before serving. Serve immediately.

# Expert Advice:

01 -
  • It tastes like high summer in a bowl, no cooking required.
  • The basil oil transforms ordinary tomatoes into something that feels fancy but takes just minutes to make.
  • It's the kind of dish that makes people slow down and actually taste their food.
02 -
  • Don't make this more than thirty minutes before serving, or the tomatoes will start to weep and the whole thing gets watery. Timing matters more than technique here.
  • The basil oil will turn dark and dusky if you blend it too long—keep it snappy, and your oil will stay vibrant green.
  • Room-temperature tomatoes taste exponentially better than cold ones. Pull them from the fridge and let them sit on the counter while you make the oil.
03 -
  • Make the basil oil first so it has time to cool while you prep everything else, and you're not drizzling warm oil over cold tomatoes.
  • If your mozzarella is very cold from the fridge, slice or tear it and let it sit out for five minutes so it's not a shock against the warm tomatoes.
  • Taste the tomatoes before you season—some are salty enough that you need less salt than you'd think, and other times you need to be generous.
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