TLC Cooking "Emeril's Heirloom Tomato Salad with Mozzarella"

Emeril's Heirloom Tomato Salad with Mozzarella

YIELD 4 servings

INGREDIENTS

For the vinaigrette
1 cup	olive oil
2 tablespoons	Dijon mustard
1 cup	fresh basil leaves
1 cup	fresh parsley leaves
2	shallots, chopped
1/3 cup	Black Merlot vinegar or Red Wine vinegar
For the salad
1/2 pound	bocconcini, sliced
3‑4 large	heirloom tomatoes, sliced
Salt and freshly ground pepper

PREPARATION:

For the vinaigrette

Combine all ingredients in a blender and pulse until thoroughly liquefied. Set aside.

To assemble the salad

Spread a thin layer of the dressing on the bottom of a serving plate. Begin to alternate slices of tomato and slices of bocconcini across the plate. Season with salt and pepper. Drizzle the tomatoes and bocconcini with additional dressing and serve immediately.
Editor's Note: Look for organic bocconcini, heirloom tomatoes, and organic, locally-grown herbs—or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Fresh Rustic Italian Episode Episode of Emeril Green.

This recipe appears in: Salads

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