Heirloom Tomato Salad with Mozzarella and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 teaspoon salt
- 1 teaspoon dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- 1 lb cherry tomatoes
- 2 tablespoons red-wine vinegar
- Carbohydrate 10 g(3%)
- Cholesterol 36 mg(12%)
- Fat 21 g(33%)
- Fiber 3 g(11%)
- Protein 12 g(24%)
- Saturated Fat 8 g(38%)
- Sodium 534 mg(22%)
- Calories 275
Preparation 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. Cooks' 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.
Preparation 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. Cooks' 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.
