Save My neighbor Maria showed up at my door one July afternoon with a basket of tomatoes so fragrant they needed no introduction. She'd grown them herself, and when I sliced into one that evening, the juice ran down my wrist like summer itself had liquefied. That's when I stopped overthinking salads and learned that sometimes the best dishes are the ones that get out of their own way—just perfect ingredients, a whisper of basil oil, and the confidence to serve it as is.
I made this for a potluck last summer, arriving late with the platter still dripping basil oil, and within minutes it had disappeared. Someone asked for the recipe, then another person, then five more. I realized then that simplicity done well feels like generosity—you're not trying to impress anyone, you're just sharing something honest.
Ingredients
- Heirloom tomatoes: Different colors and varieties matter here—they each taste slightly different, and together they create visual and flavor complexity that regular supermarket tomatoes can't match.
- Fresh mozzarella: Buy it the day you're making this if possible; it softens beautifully when it meets warm tomatoes, and its mild creaminess doesn't compete with the tomato flavor.
- Fresh basil leaves: Tear them by hand rather than cutting if you can—bruising the leaves releases their oils and deepens their flavor before they even hit the blender.
- Extra-virgin olive oil: This is your secret weapon; use one you actually like tasting on its own, because it becomes the signature of the dish.
- White balsamic vinegar: It adds brightness without the dark color of red balsamic, letting your beautiful tomatoes stay the star.
- Red onion (optional): A whisper of sharp onion adds an unexpected bite that makes your palate wake up mid-bite.
- Sea salt and black pepper: Don't skip seasoning; even perfect tomatoes need salt to taste like themselves.
Instructions
- Make the basil oil first:
- Toss basil and olive oil into a blender and pulse until it's smooth and bright green. If you have time, strain it through a fine mesh sieve for a clearer, more elegant oil—it takes two extra minutes and somehow feels like a small act of care.
- Build your salad base:
- Arrange tomato slices on a large platter, leaving a little breathing room between them. Tuck mozzarella pieces into the gaps, letting some rest directly on the warm tomatoes where it can soften slightly.
- Add the onion if using:
- Scatter thin red onion slices over everything, concentrating them in spots so you get little flavor surprises rather than an even distribution.
- Dress generously:
- Drizzle the basil oil over everything like you mean it—this isn't the time to be shy. The oil carries all the basil flavor and coats each element.
- Season and finish:
- Sprinkle with sea salt and fresh cracked pepper, taste a bite if you can, then add a final drizzle of vinegar just before serving to brighten everything up.
Save I served this to my daughter's soccer team after their tournament win, and watching them go quiet for a moment while they ate it felt like the highest compliment. It was the meal that made me understand that cooking doesn't always have to be complicated to mean something.
When Tomatoes Peak
This salad only works when tomatoes are at their absolute best—late June through September if you're in a temperate climate. Before and after that window, the flavor just isn't there, and no technique can fake a truly ripe tomato. If you're outside tomato season, honestly, make a different salad. Respect the ingredient, and the ingredient will respect you.
Mozzarella Variations Worth Trying
Burrata creates a richer, more luxurious version of this salad—when you cut into it, warm tomato juice mingles with its creamy center. I've also used stracciatella when I couldn't find burrata, and the wispy, shredded texture catches the basil oil beautifully. Even switching to a high-quality ricotta salata changes the whole personality of the dish into something more textured and salty.
Small Additions That Change Everything
Once you master the basic version, the additions become intuitive. A handful of toasted pine nuts adds richness and crunch. Sliced peaches or nectarines in late summer create a sweet-savory moment that shouldn't work but somehow does. I've even added a torn anchovy or two when I want the salad to feel less delicate and more substantial.
- Toast your pine nuts in a dry pan for just two minutes to wake up their flavor before scattering them over.
- If using stone fruit, add it just before serving so it doesn't release juice and dilute the other flavors.
- Fresh tarragon or oregano can replace or accompany the basil if you want to shift the flavor profile.
Save This salad taught me that the best recipes are often the simplest ones—they trust you to use good ingredients and get out of the way. Make it when tomatoes are singing.
Recipe FAQ
- → How do I make basil oil for this salad?
Blend fresh basil leaves with extra-virgin olive oil until smooth. Strain through a fine mesh sieve for a clear, vibrant oil.
- → Can I substitute the fresh mozzarella?
Yes, burrata provides a creamier texture, enhancing the salad's richness without overpowering the flavors.
- → What is the best way to slice heirloom tomatoes?
Use a sharp knife to slice tomatoes evenly, preserving their shape and vibrant colors for an attractive presentation.
- → How should this salad be served?
Serve immediately after assembly, chilled or at room temperature, to maintain freshness and texture.
- → Are there recommended pairings with this salad?
This salad pairs well with grilled sourdough bread and light wines such as Sauvignon Blanc or rosé.