Tomato Mozzarella Basil Salad

Tomato, Mozzarella & Basil Salad

Tomato, Mozzarella & Basil Salad


Makes 4 servings


2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
Generous dash black pepper
1/3 cup olive or vegetable oil
4 Italian plum tomatoes
6 ounces mozzarella cheese
8 to 10 fresh basil leaves


  1. For dressing, combine vinegar, garlic, salt, mustard and pepper in small bowl. Add oil in slow steady stream, whisking until oil is thoroughly blended.
  2. Slice tomatoes and cheese into 1/4-inch-thick slices. Trim cheese slices to size of tomato slices.
  3. Place tomato and cheese slices in 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 occasionally.
  4. 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.
  5. Arrange tomato and cheese slices alternately on serving plate or 4 individual salad plates. Sprinkle with basil strips; drizzle with remaining dressing.

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