Heirloom Tomato Salad with Mozzarella and Basil |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing. Ingredients:
2 tablespoons red-wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon black pepper |
1/2 cup extra-virgin olive oil |
4 lb mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger |
1 lb cherry tomatoes |
1 lb very small mozzarella balls (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozzarella, cut into 1/4-inch pieces |
1 1/2 cups loosely packed small basil leaves or torn large leaves |
Directions:
1. 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.
2. Cooks' 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.
|
|