Tomato & Mozzarella Salad

Tomato & Mozzarella Salad


  • 16 oz. fresh mozzarella, sliced

  • 3-3/4 pounds assorted medium to large tomatoes

  • 1/2 pound assorted cherry and/or grape tomatoes, such as Sweet 100s or Sun Gold

  • 1/2 medium Armenian cucumber or 1/4 English cucumber, peeled and thinly sliced

  • 1/4 cup heavy cream

  • 2 tablespoons Basil Oil

  • Extra Virgin Olive Oil

  • Kosher salt and freshly ground black pepper

  • 1/4 cup thinly sliced red onion

  • 12 to 15 small basil leaves, such as Italian, opal, and/or lemon lime

  • Fleur de sel


  1. Core the large tomatoes and cut into 1/2-inch slices. Halve or quarter the small tomatoes, depending on their size; leave some of the small stems attached. Peel the cucumber and cut into desired shapes.

  2. To make the basil cream, if desired, whip the cream in a medium bowl until it just holds soft peaks. Fold in the basil oil. (The cream should not be refrigerated, or the texture will change.)

  3. Spread the tomato slices on a baking sheet or work surface, with the wider side of the tomatoes facing up, and drizzle lightly with olive oil.

  4. Turn the slices over, brush lightly with the basil cream, and season with salt and pepper. (The basil cream will add just a small amount of hidden flavor to the dish.) Drizzle olive oil over the small tomatoes and the cucumber.

  5. Arrange the sliced tomatoes on a large platter, basil cream side down. Layer the cucumber slices and small tomatoes on top, and drizzle with olive oil. Scatter the onion and basil over the salad and sprinkle fleur de sel around the platter.

  6. Serve with the mozzarella and remaining basil cream on the side.