RECIPE 35: Heirloom Tomato Salad with Mozzarella and Basil

August 26, 2007 in 2007: Recipe of the Week, A Front Page Item, Recipes | No comments

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           Heirloom Tomato Salad with Mozzarella and Basil

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

Recipe By: Gourmet magazine, September 2006, page 184
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Gourmet Magazine, Easy, Salads

-= 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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