Pin it There's something about mid-July when the farmers market becomes a riot of color that makes me forget every other salad I've ever made. I grabbed a handful of heirloom tomatoes in shades I didn't even know had names—a deep purple one, a striped green and red, a blushing pink—and suddenly I wasn't thinking about dinner anymore. I was thinking about the simplest, most honest thing I could do with them: let them shine. That's when basil oil came into the picture, not as a fancy technique but as a way to capture summer in a bottle.
I made this for a dinner party where someone showed up with wine and an attitude about salads being boring. Twenty minutes later, they were asking for the recipe and scraping the last drops of basil oil off their plate with bread. That's when I knew this wasn't just food—it was the kind of thing that changes someone's mind about what a salad could be.
Ingredients
- Heirloom tomatoes, 4 large, assorted colors: These aren't just prettier than regular tomatoes—they actually taste like tomatoes, with real flavor and juice that pools on the plate. Pick the ones that feel heavy for their size and smell faintly sweet at the stem.
- Fresh mozzarella, 200 g (7 oz), sliced or torn: The creaminess here is essential; it's what makes this more than just tomatoes and oil. Buy it from a proper cheese counter if you can, not the plastic-wrapped stuff.
- Fresh basil leaves, 1 cup: This gets blended into oil, so use the tender leaves and save any bruised ones for something else. The basil is the star of the show, so don't skimp or use dried.
- Extra-virgin olive oil, 60 ml (1/4 cup): This needs to be good—the kind you'd drizzle on soup. It becomes basil oil, which carries all the flavor.
- White balsamic vinegar or red wine vinegar, 1 tablespoon: The acid cuts through the richness at the very end, waking everything up just before you eat it.
- Sea salt and freshly ground black pepper, to taste: Don't use pre-ground pepper if you can help it; the freshness matters more in a salad this simple.
- Red onion, 1 small, thinly sliced (optional): A whisper of sharp, sweet onion adds dimension, but only if you want it.
Instructions
- Make the basil oil:
- Toss the basil and olive oil into a blender or food processor and let it rip until the mixture is smooth and vivid green. If you want it perfectly clear (which looks beautiful but tastes the same), pour it through a fine mesh sieve and let gravity do the work—don't push it or you'll cloud it up.
- Build the salad:
- Arrange tomato slices on your biggest, most beautiful serving platter, and tuck mozzarella pieces in and around them like you're making art. Scatter red onion slivers over everything if you're using them.
- Add the basil oil:
- Drizzle the basil oil generously—this is where the magic happens. Sprinkle sea salt and a generous crack of black pepper all over.
- Finish and serve:
- Just before people eat, drizzle a little vinegar over the whole thing to brighten it all up. Serve immediately while everything's still at its best.
Pin it My grandmother used to say that good food is just good ingredients standing in the right light. This salad is proof she was right—nothing complicated, nothing hidden, just tomatoes and basil and mozzarella and oil, all saying exactly what they are. There's something profound about a salad this honest.
When Tomatoes Matter Most
The whole salad depends on tomatoes that actually taste like something. Peak season is roughly mid-July through September, which is when you should make this constantly. If you're buying tomatoes in February that taste like watery nothing, make something else instead—there's no shame in that. Heirloom varieties have thinner skins and more seeds and that loose, irregular shape that looks chaotic in the market but absolutely sings on a plate.
The Basil Oil Moment
Blending basil with oil feels a bit magical the first time you do it, watching it go from separate ingredients to this intense, glossy green. Don't over-blend or you'll heat the basil up and lose the bright, fresh taste—just enough until it's smooth. The oil keeps in the fridge for a few days, but it's best used fresh when the green is still aggressive and alive.
Variations and Moments
Once you make this basic version, you understand the structure and you can play with it. I've added grilled peaches in late summer when they were ripe and sweet, and once I stirred fresh corn kernels into it on a whim. You can swap mozzarella for burrata if you want something creamier and more luxurious, or trade the basil oil for a mint oil if you're in that kind of mood. These aren't improvements—they're just different versions of the same honest idea.
- Try it with a handful of toasted pine nuts for texture and richness.
- A crisp Sauvignon Blanc or light rosé is the right drink to serve alongside.
- Serve with grilled sourdough for a meal that feels less like a salad and more like summer on a plate.
Pin it This salad is summer in the simplest possible form, the kind of dish that makes you appreciate the moment you're in instead of wishing you were somewhere else. Make it when the tomatoes are good, and make it often.
Recipe FAQs
- → What type of tomatoes work best?
Heirloom tomatoes in assorted colors are ideal for their juicy texture and rich flavor.
- → How is basil oil prepared?
Blend fresh basil leaves with extra-virgin olive oil until smooth, then strain for a clear, aromatic oil.
- → Can I substitute mozzarella?
Burrata can replace mozzarella for added creaminess and a richer mouthfeel.
- → Is red onion necessary?
Red onion is optional and provides a mild, crisp contrast but can be omitted for a milder flavor.
- → What vinegar enhances the salad best?
White balsamic or red wine vinegar adds a subtle tang that brightens the salad’s flavors.