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Tomato Salad with Fresh Mozzarella & Basil

Adapted By Brennan's 27 Sep 2018

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:

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.