Jamie Oliver Tomato Basil Salad

You know those dinners when you’re already half full from picking at things while cooking? This salad is for that. Or for when it’s just too hot to turn on the oven and all you want is cold, juicy things with olive oil and salt. I threw this together the first time with stuff that was lying around after a barbecue, and honestly… it’s been on repeat ever since.

It’s kind of like a caprese, but easier to eat and a bit more lively thanks to the shallots and punchy balsamic. It looks nice, too, if you need something quick that feels like you made an effort. But mostly, it’s just really good tomatoes doing their thing.

Why You’ll Love It

• Takes 10 minutes — honestly, you’ll spend more time trying to find the balsamic
• No cooking required (bless)
• Feels fancy but isn’t
• Basil and balsamic make it sing — a classic combo that never gets old
• Good next day — the flavors kind of meld in a dreamy way
• Looks proper pretty on a plate

Ingredients

• 3 cups cherry tomatoes, halved
• ⅓ cup shallots, thinly sliced
• 1 cup bocconcini (those little mozzarella balls)
• 20 basil leaves, chopped (chiffonade if you’re feeling fancy)
• ¼ cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)

How to Make It

Chop like you mean it:

Halve your cherry tomatoes, slice the shallots thin, and chop the basil into ribbons. If you’ve never chiffonaded before — stack the leaves, roll ’em up, and slice. Easy.

Build the base:

In a big serving bowl, toss in the tomatoes, shallots, bocconcini, and half your basil. Save the rest of the basil for topping — it makes the whole thing look nicer at the end.

Mix your dressing:

Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Give it a little taste — should be punchy but not harsh.

Dress it up:

Pour that dressing right into your salad bowl. Toss everything gently. You want everything glossy, not drowning.

Finish and serve:

Sprinkle over the remaining basil. Serve it up now or let it sit for a bit — it holds up surprisingly well.

Common Mistakes and How to Dodge Them

Why does it taste watery?
Tomatoes release liquid as they sit. Either serve it pretty quickly or give it a stir before plating if it’s been hanging out in the fridge.

Can I use regular mozzarella?
Sure. Just tear it into small pieces. Bocconcini are just convenient and cute.

Do I really need shallots?
They add a soft, sweet bite that onions can’t quite mimic — but if you’re in a pinch, red onions (very thin) work. Or skip them. It’s salad, not surgery.

My basil went weird.
Chop it just before serving — basil bruises and browns fast. Learned that the hard way after prepping it too early and ending up with sad green mush.

Storage and Reheating

Fridge:
This one actually holds up pretty well — better than most salads. Store it in an airtight container for 2–3 days. Just be prepared for a bit of liquid at the bottom.

Freezer:
Don’t. Tomatoes and cheese don’t love the freezer.

Reheating:
Nope. Best cold or at room temp.

Frequently Asked Questions

Can I add anything else to it?
Sure. Avocado, toasted pine nuts, even grilled chicken if you want to bulk it out. Just don’t go too wild — it’s meant to be simple.

What’s the best type of tomato to use?
Cherry or grape tomatoes are ideal — they’re sweet, juicy, and hold their shape. Big tomatoes can get a bit mushy unless they’re really ripe.

How do I chiffonade basil without bruising it?
Stack the leaves, roll tightly like a little cigar, then slice with a sharp knife. Don’t hack at it — gentle strokes.

Nutrition Facts (Per Serving):

• Calories: 228
• Fat: 19g
• Carbs: 10g
• Protein: 6g
• Sodium: 326mg
• Sugar: 6g