Summer Tomato Basil Mozzarella

# Components:

→ 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 extra-virgin olive oil in a blender or food processor. Blend until smooth and strain through a fine mesh sieve for clarity, if preferred.

02 - Place tomato slices evenly on a large serving platter. Distribute fresh mozzarella pieces among the tomatoes and add red onion slices if using.

03 - Generously drizzle the prepared basil oil over the assembled salad. Season with sea salt and freshly ground black pepper to taste.

04 - Add a final drizzle of vinegar just before serving and present immediately.

# Expert Advice:

01 -

It tastes like mid-summer in a bowl, with zero cooking required.
Fresh mozzarella melts slightly into warm tomato juice, creating its own light sauce.
Homemade basil oil transforms ordinary vinaigrette into something that tastes like you've been cooking all day.

02 -

Don't make the basil oil more than a few hours ahead—it starts to darken and lose its vibrant flavor as the basil oxidizes.
Room temperature tomatoes taste infinitely better than cold ones; the flavor compounds come alive when they're warm from the sun or the counter.
Add the vinegar at the very last moment so it doesn't soften the tomatoes or make the mozzarella weep.

03 -

Make extra basil oil and keep it in the fridge for up to five days—it's gorgeous drizzled on grilled vegetables, fresh fish, or even finished pasta.
Slice your tomatoes just before assembling to prevent them from weeping and making the salad watery.