The freshest, easiest summer salad — and proof that a few perfect ingredients beat a long recipe every time. Ripe, juicy tomatoes, creamy fresh mozzarella, fragrant basil, good olive oil and a drizzle of balsamic glaze. That’s it. No cooking, ready in fifteen minutes, and absolutely stunning on the table. It’s the best possible way to show off peak-season tomatoes.
Fun fact: tomatoes were once feared in Europe as poisonous — wealthy diners ate off pewter plates high in lead, and the acidic tomatoes leached the lead, causing illness blamed on the fruit. It took centuries for the tomato to become the beloved staple it is today.
Why this recipe works
RIPE tomatoes only. This salad lives or dies by the tomatoes — use the ripest, in-season ones you can find.
SALT the tomatoes. A pinch of salt draws out their juices and deepens the flavor before dressing.
TEAR the basil. Tearing (vs cutting) keeps basil from bruising and browning, and releases more aroma.
Ingredients
Serves 4.
Salad:
1.5 lbs (680 g) ripe tomatoes (mix of heirloom and cherry), sliced/halved
8 oz (225 g) fresh mozzarella, sliced or torn
1 cup fresh basil leaves, torn
1/4 red onion, thinly sliced (optional)
Dressing:
3 tbsp extra-virgin olive oil
2 tbsp balsamic glaze (or balsamic vinegar)
1 clove garlic, minced (optional)
Flaky salt and cracked black pepper
Instructions
Step 1: Prep tomatoes
Slice the large tomatoes and halve the cherry tomatoes. Arrange on a platter and sprinkle with a pinch of salt; let sit 5 minutes.
Step 2: Add mozzarella
Tuck slices or torn pieces of fresh mozzarella among the tomatoes.
Step 3: Add basil and onion
Scatter torn basil leaves and thin red onion over the top.
Step 4: Dress
Drizzle with olive oil and balsamic glaze. Add minced garlic if using.
Step 5: Season
Finish with flaky salt and cracked black pepper.
Step 6: Serve
Serve right away at room temperature, with crusty bread to soak up the juices.
Nutrition information
Calories: 250 kcal per serving
Protein: 12 g
Carbohydrates: 10 g
Fat: 18 g
Saturated Fat: 7 g
Fiber: 2 g
Pro tips for the best tomato basil salad
Room-temp tomatoes. Never refrigerate tomatoes — cold dulls their flavor and texture. Serve them at room temp.
Use good oil. With so few ingredients, a quality extra-virgin olive oil really shows.
Make balsamic glaze. Simmer balsamic vinegar until syrupy if you don’t have glaze on hand.
Dress at the last minute. Add the dressing just before serving so the salad stays fresh, not soggy.
Frequently asked questions
What’s the difference between this and a caprese salad?
It’s essentially a caprese — tomato, mozzarella and basil. This version adds optional red onion and a balsamic glaze drizzle.
Should I refrigerate tomatoes?
No — cold storage makes tomatoes mealy and mutes their flavor. Keep them on the counter and serve at room temperature.
Can I make it ahead?
Prep the components ahead, but assemble and dress just before serving so it stays fresh and the tomatoes don’t get watery.
What can I serve it with?
Grilled chicken or fish, pasta, crusty bread, or as part of an antipasto spread.
No fresh mozzarella — what else?
Burrata is even more luxurious; feta or bocconcini also work.
