Tomato Salad with Fresh Mozzarella & Basil
Serving Size: Serves 8-10
2 Tablespoons Red Wine Vinegar
1 Tablespoon Dijon Mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup Extra Virgin Olive Oil
4 lbs, quartered if small or cut into 1/4 inch wedges if larger, Tomatoes
1 lb fresh mozzarella, cut into 1/4 inch pieces
1 1/2 cups loosely packed small basil leaves or torn large leaves
Adapted From: Epicurious.com
Allow the salad to sit for a few minutes before serving to meld the flavors.
Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.
Cook’s notes: Salad without vinaigrette can be assembled 2 hours ahead and kept at room temperature. Salad can be dressed 1 hour ahead and kept at room temperature, covered. Vinaigrette keeps, covered and chilled, 1 week.