Heirloom Tomato Salad with Mozzarella and Basil               

 tags (edit): Gourmet Magazine Easy @Vogel @Try Soon! Salads  

 

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 pounds mixed heirloom tomatoes quartered if small or cut into 1/4-inch-wide wedges if larger
1 pound cherry tomatoes
1 pound very small mozzarella balls (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozz
1 1/2 cups loosely packed small basil leaves or torn large leaves
 

Instructions
 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.


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Yields: 8 Servings
     Gourmet magazine, September 2006, page 184

 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.

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