📝 About This Recipe
This elevated take on the classic Neapolitan salad centers around a brilliant, emerald-green infused basil oil that captures the essence of summer in a bottle. By blanching the herbs, we lock in a vivid color and peppery aroma that far surpasses store-bought alternatives, perfectly complementing the creamy richness of authentic Mozzarella di Bufala. It is a celebration of simple, high-quality ingredients transformed through professional technique into a stunning centerpiece appetizer.
🥗 Ingredients
The Signature Basil Oil
- 2 cups Fresh Basil Leaves (tightly packed, stems removed)
- 1 cup Extra Virgin Olive Oil (high quality, mild flavor profile)
- 1/4 teaspoon Sea Salt (to stabilize color)
- 2 cups Ice Cubes (for the ice bath)
The Salad Components
- 1.5 pounds Heirloom Tomatoes (mixed colors and sizes, ripe but firm)
- 2 balls Mozzarella di Bufala (approx 8oz each, at room temperature)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind)
- 1 tablespoon Aged Balsamic Vinegar (syrupy consistency, optional)
Garnish
- 1/4 cup Micro-basil or Small Basil Leaves (for visual texture)
- 2 tablespoons Pine Nuts (lightly toasted)
👨🍳 Instructions
-
1
Prepare an ice bath by filling a medium bowl with cold water and 2 cups of ice cubes; set aside.
-
2
Bring a small pot of water to a rolling boil. Drop the 2 cups of basil leaves into the water for exactly 15 seconds until they turn bright green.
-
3
Immediately remove the basil with a slotted spoon and plunge it into the ice bath to stop the cooking process and lock in the chlorophyll.
-
4
Once cooled, squeeze the basil leaves very firmly in your hands or a clean kitchen towel to remove every possible drop of moisture. Dry herbs make better oil.
-
5
Place the blanched, dried basil and the 1 cup of olive oil into a high-speed blender. Blend on high for 45-60 seconds until the mixture is completely liquefied and the container feels slightly warm.
-
6
Line a fine-mesh sieve with a coffee filter or double-layered cheesecloth over a jar. Pour the oil through and let it gravity-strain for at least 15 minutes (do not squeeze, or the oil will become cloudy).
-
7
While the oil strains, slice your heirloom tomatoes into 1/4-inch thick rounds or wedges, varying the shapes for a rustic look.
-
8
Carefully tear the Buffalo Mozzarella into bite-sized chunks by hand rather than slicing; the jagged edges hold the oil and seasoning better.
-
9
Arrange the tomato slices on a large, chilled platter, overlapping them slightly. Nestled the torn mozzarella pieces between and on top of the tomatoes.
-
10
Generously season the tomatoes and cheese with the flaky sea salt and coarse black pepper. Salt is crucial for drawing out the tomato juices.
-
11
Drizzle 3-4 tablespoons of the vibrant green basil oil over the entire platter, ensuring every piece of cheese is touched by the oil.
-
12
Finish the dish by scattering the toasted pine nuts and micro-basil leaves over the top. Add a few drops of aged balsamic if desired, and serve immediately.
💡 Chef's Tips
Blanching the basil is the secret to that electric green color; skip this, and your oil will turn brown within hours. Ensure the basil is bone-dry after the ice bath, as water will cause the oil to sputter and spoil quickly. Always serve your mozzarella at room temperature to fully appreciate its creamy, floral notes. Store leftover basil oil in a dark glass bottle in the refrigerator for up to one week; it's excellent on grilled fish or pasta. If you don't have a high-speed blender, a food processor works, but the oil may require longer straining.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Italian Rosato to cut through the richness of the cheese. Serve alongside warm, crusty ciabatta bread to soak up the herb-infused oil and tomato juices. This makes a perfect starter for a grilled lemon-herb chicken or a classic Bistecca alla Fiorentina. For a light lunch, serve with a side of Prosciutto di Parma and marinated artichokes.