Summer tomato basil mozzarella (Print version)

Juicy heirloom tomatoes paired with creamy mozzarella and basil oil create a light, refreshing summer dish.

# 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

# Directions:

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 desired.
02 - Arrange the tomato slices on a large serving platter, tuck mozzarella pieces among the tomatoes, and scatter red onion slices if used.
03 - Drizzle the basil oil generously over the salad, then sprinkle with sea salt and freshly ground black pepper.
04 - Finish with a drizzle of vinegar just before serving and serve immediately.

# Expert Tips:

01 -
  • It tastes like the height of summer condensed onto a plate, ready in the time it takes to slice a few things.
  • The basil oil is pure green magic—it's the kind of thing that makes people ask what your secret is, and you get to smile and say you made it yourself.
  • There's barely any actual cooking, which means you can make this when it's too hot to think about turning on the stove.
02 -
  • Slice your tomatoes thick enough that they don't fall apart but thin enough to taste them in every bite—about the width of your pinky finger is right.
  • Don't make this more than an hour before eating; the tomatoes will start weeping liquid and everything gets soggy, which changes the whole thing.
03 -
  • Bring everything to room temperature before assembling—cold from the fridge, salad tastes muted and closed off.
  • If you don't have a food processor or blender, you can pound basil and oil together with a mortar and pestle, which takes longer but feels more intentional and gives you a different, more rustic texture that's honestly lovely.
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