Summer Tomato Salad Basil Oil (Printable)

Bright heirloom tomatoes paired with creamy mozzarella and fragrant basil oil for a fresh summer dish.

# Ingredient list:

→ 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

# Cooking steps:

01 - Combine basil leaves and extra-virgin 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 - Place sliced heirloom tomatoes on a large serving platter. Distribute mozzarella pieces among the tomatoes. Add red onion slices if using.
03 - Drizzle the prepared basil oil generously over the tomatoes and mozzarella. Season with sea salt and freshly ground black pepper to taste.
04 - Just before serving, drizzle vinegar over the salad. Serve immediately to preserve freshness.

# Expert advice:

01 -
  • It takes fifteen minutes and makes you look like you've been in the kitchen all day.
  • The basil oil is so good you'll find reasons to drizzle it on everything.
  • Those heirloom tomatoes finally get the stage they deserve, nothing competing for attention.
02 -
  • If you blend the basil too long, it turns bitter and the oil becomes harsh; pulse it until it's the color of a spring leaf, then stop.
  • Room temperature is everything—cold salad loses its flavor, so let it sit on the counter for five minutes after you dress it.
03 -
  • Make the basil oil ahead and refrigerate it; it keeps for three days and becomes even more flavorful as it sits.
  • Slice your tomatoes thicker than you think you should—they'll hold their shape better and stay juicier on the platter.
Return