Tomato, Mozzarella, and Basil Salad
Ripe tomatoes salted until they run with juice, layered with torn fresh mozzarella and basil, and dressed with good olive oil and flaky salt.
Why you'll love Tomato, Mozzarella, and Basil Salad
This is the salad of Capri, and it is only as good as its tomatoes, which is why it belongs to June, when the first truly ripe ones start showing up at the market. Thick slices of tomato, soft pieces of fresh mozzarella, and whole basil leaves, dressed with nothing more than olive oil, salt, and pepper: a handful of ingredients that taste like summer the moment they meet.
Salting the tomatoes first is the one technique that matters. Ten minutes under a sprinkle of salt seasons each slice all the way through and draws out its juice, and that juice, mixed with the olive oil on the platter, becomes the dressing. Tearing the mozzarella instead of slicing it gives rough edges that catch the oil and juice, and letting it come to room temperature brings out its milky sweetness.
Mozzarella brings protein and fat, and the olive oil brings more fat, so the tomatoes come paired with both. Serve it beside grilled fish, chicken, or a steak, or as a light lunch on its own on a hot day.
Quick overview: This Tomato, Mozzarella, and Basil Salad comes together in 20 min and makes 4 servings, each about 1 1/2 cups.
Ingredients
- 2 lb ripe tomatoes, a mix of heirloom and round red, cored
- 1 cup cherry tomatoes, halved
- 3/4 tsp flaky sea salt, divided
- 8 oz fresh mozzarella, drained
- 1 cup loosely packed fresh basil leaves
- 3 tbsp extra-virgin olive oil
- a pinch of dried oregano, optional
- freshly ground black pepper
Instructions
- Bring the mozzarella to room temperature: Take the mozzarella out of the refrigerator 20 to 30 minutes before you plan to serve. Cold dulls its milky flavor and keeps it firm, and at room temperature it turns soft and sweet.
- Slice and salt the tomatoes: Cut the large tomatoes into slices about 1/3 inch thick with a serrated knife, which cuts through the skin without crushing the flesh. Lay them on a platter in a single layer, overlapping slightly, scatter the cherry tomatoes around them, and sprinkle with half the salt. Let them sit for 10 to 15 minutes. The salt seasons each slice through and pulls out its juice, which pools on the platter and becomes the dressing.
- Tear the mozzarella: Pat the mozzarella dry and tear it into rough, bite-size pieces with your fingers. Tuck the pieces between and over the tomato slices.
- Add the basil: Tear the larger basil leaves in half and leave the small ones whole, then scatter them over the platter. Do this at the last minute, since basil darkens at the edges soon after it is torn.
- Dress and serve: Drizzle the olive oil over everything, then tilt the platter and spoon the pooled tomato juice and oil back over the mozzarella. Finish with the remaining flaky salt, plenty of black pepper, and the oregano if using. Serve within 30 minutes, at room temperature.
Storage and leftovers
This salad is at its best within an hour of making it. Leftovers keep covered in the refrigerator for up to 1 day; let them sit out for 20 minutes before eating, since cold turns tomatoes mealy and mozzarella firm.
Keep whole tomatoes on the counter, stem side down, until you cut them, and refrigerate them only once cut. Keep opened fresh mozzarella in its liquid in the refrigerator and use it within 3 days or by the date on the package, whichever comes first.
Variations
- With avocado: Tuck slices of ripe avocado between the tomatoes and mozzarella for a richer, creamier salad.
- Balsamic: Finish with a few drops of aged balsamic vinegar, with a label of cooked grape must and nothing else.
- Cherry tomato bowl: Before the big tomatoes ripen, or after they are gone, use 2 pints of halved cherry tomatoes and bocconcini, tossed together in a bowl.
- Make it lunch: Lay sliced grilled chicken or a seared piece of fish over the platter for a full meal.
Notes and tips
- Choose the tomatoes: Pick tomatoes that feel heavy for their size and smell sweet and green at the stem. A mix of colors and shapes makes the platter look like a market table.
- Keep tomatoes out of the refrigerator: Cold stops a tomato from ripening and turns its flesh mealy. Store whole tomatoes on the counter and use them within a few days of ripening.
- Use your best olive oil: With so few ingredients, the oil is a main flavor. A fruity, peppery extra-virgin olive oil makes the salad.
- Find fresh mozzarella: Fresh mozzarella is sold in balls packed in whey or water. Look for one made from whole milk, cultures or an acid, salt, and enzymes.
Nutrition and mindful eating
- Ripe tomatoes bring vitamin C, potassium, and lycopene, the red pigment that dissolves in fat, so the olive oil on the platter helps your body take more of it in.
- Fresh mozzarella brings protein and real fat, which pair with the tomatoes and turn a plate of vegetables into something that holds you.
- Extra-virgin olive oil is mostly monounsaturated fat and carries the peppery, fruity flavor that makes this salad taste like more than the sum of its parts.
- Basil brings its sweet, peppery aroma, and a little flaky salt makes the sweetness of a ripe tomato stand out.
- As you eat, notice how the salted tomato and its juice taste against the soft, milky mozzarella, and with a protein beside it, check in a few hours later: the meal should carry you at least 3 hours with your energy steady.
Frequently asked questions
Have a question about this Tomato, Mozzarella, and Basil Salad? Start here, with the questions people ask most.
Why salt the tomatoes before adding the rest?
Salt draws juice out of the cut tomatoes and seasons them all the way through. That juice mixes with the olive oil to make the dressing, so the salad needs no vinegar to taste bright.
What is the difference between fresh mozzarella and the firm kind?
Fresh mozzarella is soft, milky, and moist, sold in liquid, and made to eat within days. Low-moisture mozzarella is aged, firmer, and saltier, and it is the kind for melting. This salad uses fresh.
Can I make it ahead?
Slice and salt the tomatoes up to an hour ahead and leave them at room temperature, then add the mozzarella, basil, and oil right before serving.
Can I make it out of season?
Cherry tomatoes are the best choice when large tomatoes are out of season, since they ripen well even in winter. Halve them and use bocconcini, the small balls of fresh mozzarella.
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