Tomato & Mozzarella Salad
Michelle Lange
ingredients
- 2 tablespoons red-wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon black pepper
- 1/3 cup olive or or vegetable oil
- 4 Italian plum tomatoes
- 6 ounces mozzarella cheese
- 8 to 10 fresh basil leaves
directions
- 1
Dressing:
- 2
Combine vinegar, garlic, salt, mustard and pepper in a small bowl. Add olive oil in a slow steady stream, whisking until oil is thoroughly blended.
- 3
Salad:
- 4
Slice tomatoes and mozzarella into 1/4-inch-thick slices. Trim cheese slices to size of tomato slices.
- 5
Place tomato and mozzarella slices in a large, shallow bowl or glass baking dish. Pour dressing over slices. Marinate, covered, in refrigerator at least 30 minutes or up to 3 hours, turning slices several times.
- 6
Layer Basil leaves with largest leaf on bottom, then roll up jelly roll fashion. Slice basil roll into 1/4-inch-thick slices; separate into strips. Right before serving sprinkle with strips of basil.
Source: Michelle Lange
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