Step 1: Prepare the Tomatoes

Start by washing and drying your tomatoes. Then, slice them into thick wedges or rounds—however you like. If you’re using heirloom tomatoes, you’ll be treated to a beautiful mix of colors, from deep red to golden yellow, which adds so much visual appeal to the salad. After slicing, arrange them on a large serving platter or in a bowl. I like to make sure the tomatoes are the star of the show, so I try to arrange them in a way that shows off their vibrant colors.

Tip: If you’re looking for the juiciest tomatoes, let them sit at room temperature for a couple of hours before using them. This enhances their sweetness and juiciness!

Step 2: Add the Mozzarella and Onion

Next, take your fresh mozzarella and break it into bite-sized pieces, tearing it gently with your hands. It adds that creamy texture that pairs so wonderfully with the juicy tomatoes. Scatter the mozzarella over the tomatoes.

Now, thinly slice the red onion. I usually soak the onion slices in a little cold water for 10 minutes before adding them to the salad. This mellows out their sharpness, making them a little sweeter and less overpowering. Once they’re ready, sprinkle them over the tomatoes and mozzarella.

Tip: If you’re not a fan of raw red onion, you can quickly pickle the onion slices in a mixture of vinegar, water, and a pinch of sugar for a sweet and tangy kick.

Step 3: Make the Dressing

For the dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste. The balsamic vinegar adds a lovely depth of flavor, and the Dijon mustard gives the dressing a nice tang.

Tip: If you’re a fan of garlic, feel free to add a minced clove into the dressing for a garlicky punch!

Step 4: Toss and Serve

Pour the dressing over the salad just before serving and toss everything together gently. You want the tomatoes, mozzarella, and onions to be evenly coated, but without mashing the tomatoes. Lastly, sprinkle the torn basil leaves over the top and finish with a pinch of crushed red pepper flakes if you like a little heat.