Kate’s Best Tomato Basil Salad Recipe

My Friend Kate’s Secret

My friend Kate makes the best tomato salad. She taught me her secret years ago. It is all about letting it sit. I was so impatient the first time. I wanted to eat it right away.

She made me wait fifteen minutes. It felt like forever. But oh, the wait was worth it. The flavors become friends in the bowl. Doesn’t that smell amazing? That’s the magic of marinating.

Why Simple Things Matter

This salad uses just a few good things. Ripe tomatoes, fresh basil, soft cheese. When ingredients are this good, you don’t need much. Let their own flavors shine. This matters because cooking should be joyful, not hard.

Another reason this matters? It brings people together. I serve this at every summer picnic. Everyone gathers around the bowl. It starts conversations. What is your favorite summer dish to share?

A Funny Little Story

I once used huge tomatoes for this. They were the size of my hand! I cut them into big chunks. The little mozzarella balls looked lost next to them. It looked so silly on the plate.

My grandson called it “Tomato Mountain with Cheese Pebbles.” I still laugh at that. Now I use smaller tomatoes. They are just the right size for a bite. *Fun fact: Ciliegine mozzarella means “little cherry” in Italian. Perfect for this!

Let’s Talk About Texture

This salad feels good to eat. You get a soft tomato. Then a creamy, cool cheese ball. The flaky salt gives a tiny crunch. The basil is like a green whisper. It all works together so well.

That little pinch of red pepper flakes is important. It is not for big heat. It just gives a warm feeling in the back of your mouth. Do you like a tiny bit of spice in your food?

Making It Your Own

This recipe is like a friendly guide. You can follow it exactly. Or you can play. No shallot? A bit of red onion is fine. No balsamic? A squeeze of lemon works too.

The most important step is the last one. Taste it. Add what you think it needs. You are the boss of your own bowl. Cooking is about what makes you smile. What is one ingredient you love to add to salads?

Ingredients:

Ingredient	Amount	Notes
Sweet ripe fresh tomatoes	2 pounds	Sliced, quartered, or halved
Shallot	1 small	Thinly sliced
Ciliegine fresh mozzarella cheese	8 ounces	Drained
Extra virgin olive oil	2 tablespoons
Balsamic vinegar	1 tablespoon
Flaky sea salt or kosher salt	1 1/2 teaspoons
Black pepper	1/4 teaspoon
Red chile flakes	1/4 teaspoon
Fresh basil leaves	1 cup	Thinly sliced, plus more whole leaves for serving

Kate’s Best Tomato Basil Salad: A Taste of Summer

Hello, my dear! It’s Chloe. Come sit with me. Let’s talk about summer. I think summer tastes like sun-warmed tomatoes. My friend Kate taught me this salad years ago. I still make it every August. It’s so simple, but oh my, the flavor! It reminds me of her garden. Doesn’t that smell amazing? Just ripe tomatoes and fresh basil. You’ll love how easy it is. Let’s make a bowl together.

Step 1: First, wash your beautiful tomatoes. Dry them gently. Now, cut them into big, happy pieces. You can slice or quarter them. I like them chunky. It makes the salad feel hearty. Place them in your biggest, prettiest bowl.

Step 2: Peel your small shallot. Slice it very, very thin. This is the secret for a little bite. Add it to the tomatoes. Now, drain your mozzarella balls. Toss them right in. They look like little clouds, don’t they? (A hard-learned tip: If you slice the shallot too thick, it can be too strong. Thin is best!)

Step 3: Time for the dressing! Pour the olive oil and balsamic vinegar over everything. Sprinkle the salt, pepper, and red chile flakes. Now, use your clean hands to mix. Be gentle with the tomatoes. You want them coated, not squished. I still laugh at how I used to stir too hard.

Step 4: Here’s the magic part. Walk away. Let the bowl sit on the counter for 15 minutes. The flavors will dance and get to know each other. This is called “marinating.” Taste a tomato piece. Need more salt? A tiny splash more vinegar? Now is the time to add it.

Step 5: Stack your basil leaves. Roll them up like a tiny green cigar. Slice them thinly into ribbons. This is called “chiffonade.” Fancy word, simple job! Add most to the bowl and toss once more. Save a few pretty leaves for the top. Do you think the basil goes in at the start or the end? Share below!

Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Salad, Side Dish

Three Fun Twists to Try

This salad is like a favorite dress. You can accessorize it! Here are three ways to play. Add sweet peaches for a juicy, fruity surprise. Swap mozzarella for salty feta crumbles. It’s a tangy change. Use tiny heirloom tomatoes in all colors. They are so pretty on the plate. Which one would you try first? Comment below!

Serving It Up With Style

I love this salad with grilled chicken. It’s a perfect summer supper. Or pile it on top of crispy garlic bread. The juices soak right in! For drinks, a glass of chilled lemonade is classic. Grown-ups might like a crisp white wine. Which would you choose tonight? Just remember to serve it at room temperature. That’s when the flavors sing their best song.

Keeping Summer in a Bowl

This salad is best eaten fresh. But life happens! You can store leftovers in the fridge. Just cover the bowl tightly. It will keep for one day.

The tomatoes will soften and release more juice. That juice is delicious! I like to spoon it over crusty bread. It makes a lovely light lunch the next day.

I do not recommend freezing this salad. The tomatoes and basil will turn mushy. Trust me, I learned this the hard way. My frozen salad became a sad, watery soup.

You can batch-prep the dressing and cheese. Mix the oil, vinegar, salt, pepper, and chile flakes in a jar. Keep the mozzarella balls whole in their liquid. This saves precious minutes on a busy night. Have you ever tried storing it this way? Share below!

Planning ahead matters. It turns cooking from a chore into a gift for your future self. You deserve that ease.

Simple Fixes for a Perfect Salad

Problem one: your salad tastes bland. The fix is simple. You probably need more salt. Salt wakes up the tomato’s sweetness. Taste and adjust!

Problem two: the shallot is too sharp. I remember making my family cry once! Soak the sliced shallot in cold water for five minutes. This tames its bite beautifully.

Problem three: watery salad. Always drain your mozzarella well. Pat it gently with a paper towel. This keeps your dressing from getting diluted. Which of these problems have you run into before?

These small steps build your confidence. They also make the flavors sing. Good cooking is about tasting and fixing as you go.

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Mix everything except the basil up to two hours early. Add the basil right before serving.

Q: What if I don’t have shallot? A: Use two tablespoons of very finely chopped red onion instead.

Q: Can I double the recipe? A: Absolutely! Use a very large bowl for mixing. *Fun fact: the word “tomato” comes from the Aztec word “tomatl.”*

Q: Any optional add-ins? A: A sliced cucumber or a handful of olives is lovely. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings sunshine to your table. Food shared with love is the best kind. I would love to see your creation.

Show me your beautiful tomato salads! Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.