Save to Pins There's a particular magic that happens when you bite into a tomato at its absolute peak—that moment in late summer when the farmers market overflows with colors you didn't know tomatoes came in. I grabbed a handful of heirloom varieties one afternoon, each one a different shade of red and gold, and realized I had no interest in cooking them. All they needed was a whisper of basil-infused oil, some creamy mozzarella, and the patience to let them shine.
I made this for a small dinner party when a friend mentioned she'd been eating sad supermarket salads all winter. Watching her face when she tasted it—that moment when you can tell someone's actually tasting something for the first time—made me remember why cooking for people matters so much.
Ingredients
- Heirloom tomatoes: Use whatever colors you can find—the variety matters more than perfection, and those slightly odd-shaped ones are usually the sweetest.
- Fresh mozzarella: Quality here is everything; buy it from a place that sells it fresh, ideally the day you're making this.
- Fresh basil leaves: Tear them by hand rather than cutting if you can; bruising releases the oils and flavor.
- Extra-virgin olive oil: This becomes the star, so don't skimp—taste it first to make sure it has character.
- White or red wine vinegar: Just a touch at the end acts like a brightness knob, turning everything up without overwhelming.
- Sea salt and black pepper: Grind your pepper fresh; pre-ground tastes like dust by comparison.
Instructions
- Blend the basil into oil:
- Put your basil leaves and olive oil into a blender and process until the mixture turns a brilliant green and smells incredible. If you want a clear oil for presentation, strain it through a fine mesh sieve, pressing gently to coax out every drop of flavor.
- Build the salad:
- Arrange tomato slices on your serving platter like you're creating something intentional, tucking pieces of mozzarella between them. This isn't about being neat; it's about creating little pockets of texture and taste.
- Dress with care:
- Pour that basil oil over everything in a generous swirl, then sprinkle with sea salt and fresh black pepper. The salt draws out the tomato juices, which mingle with the oil to create its own sauce.
- Finish and serve:
- Just before people sit down, drizzle with a touch of vinegar—it brightens everything in the best way. Serve immediately while the flavors are singing.
Save to Pins On a July evening, my neighbor brought over tomatoes from her garden—eight different varieties, still warm from the sun. We made this together in her kitchen, and halfway through, her youngest asked why salad had never tasted like this before. It was the best review I've ever gotten.
When to Make This
This salad lives entirely in summer—those weeks when tomatoes taste like they should. In winter, it's a recipe to skip; forced tomatoes will only disappoint you both. Think of it as something to look forward to, a reason to mark the season when tomatoes come into their own.
Ways to Make It Your Own
The bones of this dish are simple enough that you can play within them. Burrata instead of mozzarella makes it richer and more luxurious. Ripe peaches or nectarines add a unexpected sweetness that shouldn't work but somehow does. A handful of toasted pine nuts brings texture, or a few anchovy fillets if you want a whisper of umami.
Serving and Pairing
This works as a first course before something grilled, or as the main event on a warm evening with crusty bread. A glass of cold Sauvignon Blanc or light rosé beside it feels like the right decision. If you want to make it more substantial, serve it alongside grilled sourdough for scooping up the pooled juices at the bottom of the platter.
- Prepare everything except the final vinegar drizzle up to an hour ahead if needed—it actually improves as the flavors meld.
- Don't refrigerate it unless you must; cold tomatoes lose their flavor fast.
- Serve on your best platter because something this simple deserves to be presented with intention.
Save to Pins This salad taught me that sometimes the best cooking isn't about technique or surprise—it's about honoring what's already perfect and getting out of the way. When you have tomatoes like this, that's all you really need to do.