Butter Lettuce Salad with Heirloom Tomato and Basil Oil
A light, elegant summer salad showcasing perfectly ripe heirloom tomatoes and tender butter lettuce leaves, finished with a vibrant basil-infused olive oil. The basil oil adds aromatic depth without overpowering the delicate vegetables. Simple, seasonal, and best made when tomatoes and basil are at their peak.
Steps
Before you start
- Wash and dry the butter lettuce thoroughly; wet leaves will dilute the dressing
- Choose heirloom tomatoes that are ripe but still firm enough to slice cleanly
- Use fresh basil picked within a day or two for best color and flavor
- Have all ingredients prepped before assembling so the salad doesn't sit
Warm the oil and garlic
- In a small saucepan, gently warm the olive oil with the halved garlic clove over medium-low heat for 2–3 minutes until fragrant but not sizzling.
- The oil should shimmer slightly and smell aromatic, but you should not see bubbles around the garlic.
- Remove from heat and let cool for 5 minutes at room temperature.
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Ready when: Oil is fragrant and shimmering; garlic is tender when pierced with a knife
Tip: Keep the heat low so the garlic doesn't brown, which would make the basil oil bitter.
Blend the basil oil
- Pour the cooled oil and garlic into a small food processor or blender.
- Add the fresh basil leaves and blend on high speed for about 1 minute, stopping to scrape down the sides once if needed.
- The basil should be finely chopped and the oil should turn a bright, vibrant green with no large basil pieces visible.
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Ready when: Basil oil is bright green, smooth, and has no visible basil leaf pieces larger than a grain of rice
Tip: Blend just until uniform; over-blending can generate heat and dull the basil's bright color.
Strain the basil oil
- Line a fine-mesh strainer with cheesecloth and set it over a clean bowl.
- Carefully pour the blended basil mixture through the strainer, pressing gently on the solids with the back of a spoon to extract all the flavorful oil.
- Discard the garlic and basil solids.
- You should have about ½ cup (120 ml) of clear, vibrant green basil-infused oil.
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Ready when: All the oil has drained through the strainer and is clear bright green; solids are dry
Tip: Don't rush this step or squeeze the solids hard—gentle pressing extracts the oil without pushing bitter plant matter through.
Season the tomatoes
- Arrange the sliced heirloom tomatoes on a large plate or cutting board.
- Sprinkle generously with sea salt and a few grinds of black pepper, distributing the seasonings evenly across all slices.
- Let them rest for 5 minutes so the salt draws out some of their natural juices and seasons them throughout.
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Ready when: Tomatoes are lightly salted with visible beads of juice forming on the surface
Tip: Don't season the tomatoes too far ahead; they will become mushy if they sit longer than 10 minutes.
Build the lettuce base
- Tear the butter lettuce leaves into bite-sized pieces, breaking them gently by hand rather than cutting to avoid bruising.
- Divide the torn lettuce evenly among 4 salad plates, creating a loose bed on each plate.
- Don't pack the lettuce tightly—it should look airy and delicate.
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Ready when: Lettuce is divided among 4 plates in a loose, airy arrangement with no cut edges
Tip: Tear the lettuce just before plating so it stays crisp and doesn't oxidize or wilt.
Arrange tomatoes and dress
- Arrange the seasoned tomato slices over the lettuce on each plate, fanning them slightly or layering them as you prefer.
- Drizzle about 2 tablespoons (30 ml) of basil oil over each plate, distributing it evenly so every bite has both oil and flavor.
- Taste and adjust the seasoning with additional sea salt and black pepper if needed.
- If using fleur de sel, sprinkle a tiny pinch over the top for a finishing touch.
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Ready when: Salad is dressed evenly and looks vibrant with green oil and colorful tomato slices
Tip: Assemble the salad just before serving so the lettuce stays crisp and the basil oil doesn't separate or brown from sitting.
Good to know
Tips
- Basil oil is best made fresh the day you serve the salad. Refrigerated basil oil may darken over time, but will still taste fresh.
- If your tomatoes are watery, gently pat the slices dry with a paper towel after salting to prevent a soggy salad.
- This salad shines when served on chilled plates; place them in the refrigerator for 10 minutes before plating.
- Butter lettuce bruises easily, so handle it gently and tear rather than cut the leaves to avoid browning the edges.
Make ahead
The basil oil can be made up to 1 day ahead and stored in an airtight container at room temperature. The lettuce and tomatoes can be prepped separately several hours in advance, but should not be dressed or assembled until just before serving.
Storage & reheating
Leftovers (if any) are best eaten immediately. Dressed salad will wilt within 15–20 minutes. Undressed lettuce and tomatoes can be stored separately in the refrigerator: lettuce in a sealed container for up to 3 days, tomatoes in an open container (not sealed) for up to 2 days. Basil oil keeps in the refrigerator in an airtight container for up to 3 days.
Substitutions
- butter lettuce heads → Bibb lettuce or Boston lettuce. These have a similarly delicate, buttery texture. Avoid romaine or iceberg, which are too crisp for this delicate dressing.
- heirloom tomatoes (mixed colors if possible) → Ripe cherry tomatoes (halved) or regular slicing tomatoes. Cherry tomatoes work especially well in summer when heirlooms are unavailable; use about 12 oz (340 g) halved.
- fresh basil, lightly packed → Fresh tarragon or chervil. These herbs provide a different but equally delicious anise-like or delicate flavor. Use the same quantity.
- extra virgin olive oil → High-quality light olive oil or avocado oil. Choose a mild, fruity oil so it doesn't overpower the basil. Avoid oils with a strong peppery finish.
