Heirloom Tomato Salad Recipe

Prepare tomatoes

Wash and dry the heirloom tomatoes. Slice larger tomatoes into 1/4-inch rounds; quarter or halve smaller ones so pieces are bite-sized and varied in shape and color for visual appeal.

Prepare mozzarella

Drain the mozzarella di bufala and gently pat with paper towel. Tear or slice into pieces roughly the same size as the tomato pieces to allow even bites.

Arrange the tomatoes and mozzarella on a serving platter or individual plates, alternating colors and shapes. Scatter whole basil leaves (reserve some for garnish) and microgreens or baby arugula among the tomato and mozzarella pieces. Season lightly with sea salt and freshly ground black pepper.

Toast the pine nuts in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden (30–90 seconds). Remove from heat and let cool.

In a small food processor or blender, combine the packed basil leaves, cooled pine nuts, grated parmesan, garlic clove, lemon juice, salt, and black pepper. Pulse to begin breaking down the leaves.

With the processor running, drizzle in 3 tablespoons extra-virgin olive oil until the pesto comes together into a slightly coarse but spreadable emulsion. Taste and adjust seasoning with a pinch more salt or lemon juice if needed. If the pesto is too thick, add up to 1 teaspoon more olive oil or a splash of water to reach desired consistency.

Spoon small dollops of the basil pesto evenly over the arranged tomatoes and mozzarella. Aim for 6–8 small spoonfuls for a 4-person platter so each bite has pesto.

Drizzle the 2 tablespoons of extra-virgin olive oil evenly over the salad in a thin stream. Then lightly drizzle the 2 tablespoons of aged balsamic vinegar in a decorative pattern. Use less balsamic if it is very concentrated; you want accent, not overpowering acidity.

Finish with a final sprinkle of sea salt and freshly ground black pepper to taste, and garnish with the reserved basil leaves. Serve immediately at room temperature so the flavors are bright.