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Rustic bowl of heirloom tomato wedges in red, orange and green with torn mozzarella and basil, olive oil pooling below.

No-Cook Heirloom Tomato Mozzarella Bowl with Basil

Ripe heirloom tomatoes, torn mozzarella, and basil sit together until their juices form a dressing, no stove required.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian-Inspired
Calories: 288
Ingredients Method Notes

Ingredients
  

For the bowl
  • 700 g heirloom tomatoes, mixed colors about 4 to 5 medium, cut into wedges
  • 250 g fresh mozzarella (bocconcini or one ball) torn or halved
  • 1/4 cup fresh basil leaves loosely packed; torn just before serving
  • 1/4 red onion small, thinly sliced; optional, soak in cold water 5 minutes
For the dressing
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 garlic clove , grated; optional
  • 3/4 tsp flaky sea salt divided
  • 1/4 tsp black pepper freshly cracked
For serving (optional)
  • 4 crusty bread thick slices; for mopping up the juices

Method
 

  1. Rinse and core the tomatoes. Cut into wedges or thick rounds, mixing sizes and colors for variety.
  2. Place the tomato pieces in a 30 cm / 12-inch shallow bowl. Sprinkle with half the flaky salt and let sit for 10 minutes at room temperature. This draws out the sweet juices that will become the dressing.
  3. While the tomatoes rest, tear or halve the mozzarella and set it aside.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, grated garlic, and black pepper.
  5. If using red onion, drain it from the cold water and pat dry.
  6. Tuck the mozzarella pieces among the tomato wedges in the bowl, pressing them gently into the pooled juices.
  7. Scatter the drained onion and torn basil leaves over the top.
  8. Drizzle the dressing evenly over the bowl. Finish with the remaining flaky salt and an extra crack of black pepper.
  9. Serve right away with crusty bread on the side for mopping up the juices.

Notes

  • Salt tomatoes 10 minutes before assembling for the best dressing.
  • Use riper, softer tomatoes for maximum juice and sweetness.
  • Tear basil right before serving to avoid browning.
  • Keep dressed leftovers no longer than a day in the fridge.