A Perfect Summer Plate: Heirloom Tomato, Mozzarella & Basil Salad

Fresh, fast, and bursting with flavor—your go-to salad for sun-soaked evenings.

There’s something magical about the way ripe summer tomatoes taste when kissed by olive oil and joined by creamy mozzarella and fragrant basil. This vibrant dish is my ode to warm evenings, open-air dining, and the simplicity of real ingredients speaking for themselves. It’s not just a salad—it’s a season on a plate. Whether you’re serving it with grilled meats, crusty bread, or enjoying it as a meal on its own, this is summer at its absolute best.

Recipe: Heirloom Tomato, Mozzarella & Basil Salad

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Serves: 4 | Prep Time: 10 minutes | Total Time: 10 minutes

Ingredients:

• 3 cups heirloom cherry tomatoes, halved (mix of red, yellow, orange, and green)
• 8 oz fresh mozzarella (bocconcini, ciliegine, or hand-torn mozzarella di bufala)
• 1 small bunch fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon aged balsamic vinegar (or glaze, if preferred)
• Sea salt, to taste
• Fresh cracked black pepper, to taste

Instructions:

1. Prep the tomatoes: Slice or halve the tomatoes depending on size. Use a variety of colors for a striking presentation.
2. Mozzarella matters: Tear larger mozzarella into rustic chunks—don’t slice. This helps soak in the olive oil and melds better with the tomatoes.
3. Assemble: Arrange tomatoes and mozzarella on a large serving plate. Tuck whole or torn basil leaves throughout.
4. Season: Drizzle with olive oil and a light touch of balsamic. Season generously with sea salt and cracked pepper.
5. Serve immediately: Best served fresh, at room temperature. Pair with a crisp white wine like Sauvignon Blanc or a chilled glass of rosé.

Tips from the Chef:

• Mozzarella: Opt for fresh mozzarella packed in water. Burrata adds a touch of decadence if you’re feeling fancy. Never refrigerate before serving—it dulls flavor and texture.
• Tomatoes: Only use tomatoes that are fully ripe. This is where the salad gets its soul.
• Basil: Tear basil by hand rather than cutting it to avoid bruising and bitterness.

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